KitKat Tart

This Chocolate KitKat Tart has a KitKat biscuit base, Chocolate Ganache Filling and KitKat decorations.  

Reasons To Love This KitKat Tart Recipe  

KitKat – Is it just me or are KitKats a top tier biscuit? They are crunchy, chocolatey, waffery and are delicious dunked in a cup of tea. 

No-Bake – This tart is a no-bake recipe, all you need to do is set it in the fridge. It doesn’t require any baking in the oven.  

Perfect Treat Flavours – KitKats are the perfect sweet treats so creating a chocolate tart around them just automatically elevates this tart into sweet treat heaven!  

Before You Start Baking  

So because this is a no-bake recipe there isn’t too much you need to do before you start baking. I wouldn’t recommend lining your tart tin as it is just a bit of a faff trying to get it off again when the tart is ready.  

Related Recipes

Chocolate & Salted Caramel Tart

White Chocolate & Strawberry Tart

Vegan Biscoff Tart

If you prefer you can weigh out and pop all the ingredients into separate bowls before you start baking.  

To Make The KitKat Tart  

So, I used the original milk chocolate KitKat’s for this recipe but it would work perfectly with any flavour. 

I started by blitzing the KitKat’s in a food processor until they are crumbs. In a separate bowl, melt the butter in the microwave on 20-second bursts, until completely melted and smooth.  

For this tart, you can use either a baking spread like Stork for the base or Unsalted Butter the kind that comes in a block wrapped in foil.  

Add the butter to the KitKat crumbs and pulse until the KitKat’s are coated. You might find if your butter is slightly warm that the chocolate on the KitKat starts to melt. This is completely fine. It will just help bind all the crumbs together.  

This recipe does use slightly less butter because of the chocolate on the KitKats if you were using a plain biscuit like a digestive you would need to increase the amount of butter. You can find the details below in the Alternatives section.  

Once your KitKat is all lovely buttery crumbs, pour it into the base of your tart tin.  

You need to press the KitKat mixture into your tin. I prefer to do this with the back of a spoon and I start by going around the sides and then doing the bottom.  

Remember when you are pressing it into your tin you need it to be nice and tightly compact so there are no gaps that your chocolate ganache can spill through.  

At this point leave the base to one side. You can pop it into the fridge but I don’t tend to bother because it is only going to take 5-10 minutes to make the filling.  

Making The KitKat Filling  

Okay, so for the filling we are going to make a chocolate ganache. Don’t worry, surprisingly you only need two ingredients, chocolate and double cream.  

Add the double cream to a large heatproof bowl and pop it into the microwave on 20-second bursts until it is near-boiling.  

In a separate bowl add your chocolate. I used milk chocolate because I was using milk chocolate KitKat’s but you could use dark or white chocolate instead.  

Once the cream is near boiling pour it over the chocolate and leave for 2-3 minutes. Stir the mixture until it is completely smooth. If you find there are little bits of chocolate that haven’t melted pop the bowl into the microwave for 10-20 seconds and mix again. Repeat until it is completely smooth.  

Pour the chocolate ganache into your tart tin on top of the biscuit base. Remember we need to put this into the fridge so it might be easier to put the tart tin onto an oven tray first before you start pouring.  

Once all the ganache is in your tart tin carefully put it into the fridge for up to 4 hours or until the ganache has set.  

Decorating the Tart  

Once the ganache has set decorate the top with any leftover KitKats.  

How Do I Fix My Ganache If It Has Split? 

So, if your ganache has split it is because the cream and chocolate haven’t combined properly. Don’t worry to fix it add a splash of cream and mix again. This should bring it back together. If not pop it into the fridge and stir it every 10-15 minutes and this should also bring it back together.  

Alternatives  

So, you can use any kind of KitKat you want in this recipe. I used the original milk chocolate KitKat but it is completely up to you.  

If you are using a dry biscuit-like digestive instead of a KitKat you will need to use 25g more butter.

Equipment  

Tart Tin

Spatula

Mixing Bowl

Measuring Spoon

Scales

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If you do have any questions about this KitKat Tart or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.