No Bake Ruby Chocolate Tart

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In this Blog, I enjoy using less common ingredients once in a while, because I think it helps stretch our creative capacity in the kitchen in addition to expanding our horizons. This No Bake Ruby Chocolate Tart uses Ruby Chocolate, which has a lovely pink color and unique flavor. This is an easy recipe you will love!

What is Ruby Chocolate?

Ruby Chocolate came about back in 2017. It was discovered by the Swiss Chocolatier Callebaut, and Callebaut states that this chocolate is made from ruby cacao beans which are found in parts of South America and in parts of Africa as well. 

There is some speculation that Ruby Chocolate does not come from a specific type of cocoa bean, but that it is the result of a special fermentation process. 

It is most definitely not White Chocolate that has been colored pink. White Chocolate contains only cocoa butter and no cocoa solids, whereas Ruby Chocolate has both cocoa butter and cocoa solids. 

If you’d like to learn more about this very unusual chocolate, Cacao Magazine has an excellent and informative article all about it.

Plate with a slice of tart next to ruby chocolate tart in a pan

What Does Ruby Chocolate Taste Like?

The flavor is just slightly tart, with definite notes of strawberry or raspberry flavors, and it has the smooth creaminess of white chocolate. It is almost like a berry flavored white chocolate! 

In fact, you might almost think this isn’t chocolate unless someone told you. Its beautiful pink color and fruity flavor profile make it a wonderful addition to a dessert. 

Why You Will Love This Recipe

This tart is chocolate and no bake, so there is almost nothing not to love! The ganache is so simple to make, and I think the flavor of the ruby chocolate really shines in this recipe. The chocolate crust provides a great color and flavor contrast, and is really easy to throw together. 

This is the perfect make ahead dessert too! Since it needs to refrigerate for a few hours, it has to be made ahead which often makes things easier in general. Because of its beautiful color, unique flavor, and the fact that it serves several people, it makes a great dish for entertaining. The best part? If it’s hot out, you won’t be heating up your whole house with a hot oven to bake a dessert. It’s a win!

The Crust

This is an easy crust! All you need is chocolate graham crackers, unsalted butter, and a little sugar. No need to bake, it just sets up in the freezer! If you don’t have a food processor, you can use a rolling pin and a gallon freezer bag to crush up the crackers.

photo of the graham cracker crust in the tart pan

The Filling

This is an easy ganache filling! What is ganache? It is chocolate and heated heavy cream combined and allowed to cool. Ganache can be thin or thick, depending on your ratio of cream to chocolate.

Very little cream creates a stiff ganache, while more cream makes it thinner. This particular ganache is stiff enough not to be runny, but soft enough to take a fork to it. It should have a soft but slightly stiff consistency, almost like a chocolate truffle.

photo of whole ruby chocolate tart before it is sliced

Frequently Asked Questions

Where can I find Ruby Chocolate?

Some grocery stores carry it in bar form, and that’s a great way to try it. If you plan to cook with it make sure the bar is just ruby chocolate and it doesn’t have fruit or nuts mixed in. It can also be found in chips or bar form online if your local stores don’t carry it.

Could this be made dairy free?

I have not tested this recipe with coconut cream or plant based shortening for the crust, but I see no reason why it would not work just fine. Using coconut cream instead of heavy cream for the filling may impart a slight coconut flavor.

Can I substitute regular graham crackers for the chocolate ones?

Absolutely! If you can’t find chocolate crackers, regular ones are fine here.

Is working with Ruby Chocolate the same as working with other types of chocolate? 

In my experiments with ruby chocolate, I have found it to act the same as any other chocolate. However, it is important to note that if you bake it into a cake or brownies, make sure to include a few drops of red food coloring or red beet juice because baking the chocolate turns it a bit brown, so you have to add a little coloring to keep that nice pink shade. 

ruby chocolate tart next to a plate with a piece of tart

Other Uses for Ruby Chocolate

  • It would make a lovely frosting, and you wouldn’t even have to color it!
  • I think it would make the ultimate chocolate dipped strawberries!
  • Use it anywhere else you might use milk, dark, or white chocolate.
  • The berry notes are perfect for hot chocolate.

There are many other uses, but these are just a few ideas. I will likely create other recipes using Ruby Chocolate in the future, I enjoy working with it and I love the unique flavor.

Serving Suggestions and Other Tips

I love this no bake tart with a little dark chocolate drizzle and thin sliced strawberries on top. Whipped cream would be very nice as well. You can skip the dark chocolate drizzle if you like. 

This tart will keep for about five days refrigerated. When you are not slicing and serving, it needs to stay chilled. You want to be sure and freeze the crust for at least 20-30 minutes so that it has time to properly set before adding the filling.

I really hope you enjoy this dessert, and that you give Ruby Chocolate a try! This recipe is very easy and a little decadent which I love. Working with unique ingredients is something I very much enjoy, because not only do I get to try something new, but it helps inspire me to be more creative in the kitchen. 

If you tried this recipe, please leave a rating or comment and share with friends on Social Media. If you have not subscribed to my email newsletter to receive your free ebook, you can sign up below. Happy Cooking!

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Plate with a slice of tart next to ruby chocolate tart in a pan
Yield: 8 Servings

No Bake Ruby Chocolate Tart

Prep Time: 20 minutes
Additional Time: 4 hours
Total Time: 4 hours 20 minutes


For the Crust

  • 6 ounces of chocolate graham crackers (about 2 cups)
  • 6 Tbsp of Unsalted Butter
  • 2 tsp Granulated Sugar

For the Tart Filling

  • 8 ounces of Ruby Chocolate (about 1 1/2 cups measured out, chips or chopped bars)
  • 5 ounces of Heavy Whipping Cream

Optional Chocolate Drizzle

  • 1/4 cup Dark Chocolate (chips or chopped bar)
  • 1 Tbsp Unsalted Butter


For the Crust

  1. Place the 6 ounces of chocolate graham crackers and the 2 tsp of granulated sugar in the bowl of a food processor. Pulse until graham crackers are finely ground.
  2. In a saucepan on medium heat or in a microwave safe bowl, melt the 6 Tsbp of unsalted butter.
  3. Add the butter to the food processor and pulse until well combined.
  4. Pour the graham cracker mixture into a 13in x 3.5 in removable bottom tart pan.
  5. Using your fingers and the back of a metal serving spoon, press the graham cracker mixture tightly into the tart pan, ensuring it goes up the sides all the way to the edge and making sure the thickness is as even as possible.
  6. Place the tart pan in the freezer to set the crust while you make the tart filling. Freeze for at least 10 to 15 minutes to set.

For the Tart Filling

  1. In a small saucepan on medium heat, heat the heavy cream until it bubbles around the edges but is not boiling, about 5 minutes.
  2. Add the 8 ounces of Ruby Chocolate to the hot cream and remove from heat.
  3. Using a rubber scraper, stir the cream and the ruby chocolate until well blended and the cream is fully incorporated with the chocolate.
  4. Remove the tart pan from the freezer. Pour the tart filling into the pan over the crust.
  5. Using the rubber scraper, carefully spread the ruby chocolate filling evenly in the pan, and use the rubber scraper to smooth the top.
  6. Refrigerate at least 4 hours to set. When the tart is set, carefully push on the bottom of the tart pan to remove the bottom plate from the top part of the pan, and slice into 8 pieces. Can be served with whipped cream or optional chocolate drizzle (instructions below).

Optional Chocolate Drizzle

  1. Melt 1 Tbsp Unsalted Butter in a small bowl.
  2. Add 1/4 cup dark chocolate chips or chopped bar and stir with a small spoon.
  3. Scoop a small amount of the chocolate onto the small spoon, and using a back and forth motion, quickly move the spoon back and forth over the top of the tart, creating a drizzle.


To store, put the pan bottom back in the top part of the pan and cover loosely with foil. Be sure to keep the tart refrigerated and use within 5 days.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 439Total Fat: 30gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 55mgSodium: 154mgCarbohydrates: 38gFiber: 2gSugar: 28gProtein: 5g

All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.

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  1. We sure have enjoyed featuring your awesome post and thanks so much for sharing it with us at Full Plate Thursday,623! Have a great week and come back soon.
    Miz Helen

  2. I’ve never heard of ruby chocolate Amy, but I’m off to see if I can find it here in Australia… I’m intrigued!
    Thank you for sharing this recipe at Create, Bake, Grow & Gather this week. I’m delighted to be featuring it at the party this week and pinning too.
    Happy New Year,

    1. Thank you for the feature Kerryanne, and Happy New Year to you as well! I hope you are able to find Ruby chocolate down your way!

  3. This was a lot easier to make than I thought it was. Looks so impressive I took it to a family BBQ for dessert and it all got eaten!

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