No-cook chocolate tart

No-cook chocolate tart

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(164 ratings)

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Cooking time

Prep: 25 mins No cook

Skill level

Moderately easy

Servings

Serves 8

You can make it up to two days ahead. Any leftovers will make a welcome treat with a cup of coffee the next day

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
487
protein
4g
carbs
39g
fat
36g
saturates
22g
fibre
2g
sugar
27g
salt
0.43g

Ingredients

  • 200g pack all-butter biscuits
  • 100g butter
  • 1 tbsp golden syrup or honey
  • 100g bar dark chocolate
  • 100g bar milk chocolate
  • 1 tsp vanilla extract
  • 2 tbsp icing sugar, plus extra for dusting
  • 200ml whipping cream
  • 3 tbsp crème fraîche, to decorate
  • 200g raspberries, to serve

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Method

  1. Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
  2. Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.
  3. Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.

Recipe from Good Food magazine, August 2007

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Comments

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littleegg's picture
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So good. Chockie biscuit base for a double chockie sensation is even better!!!

24emma's picture
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This is a delicious recipe and so easy and quick, there were empty plates all around.

kinkycapers's picture
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Gorgeous, easy to make and a bonus you can make it ahead of the event. I did this as part of a pudding medley with shortbread cheesecake and the two were simply delicious together. Would definately recommend and I had no problems with the recipe as it was.

mother_ship's picture
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I replaced half the biscuits with amaretti and the vanilla with 3 tblsps amaretti liqueur which was yummy but next time I'll use all amaretti. Very much enjoyed by all!

helenmills84's picture
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Very, very nice! I made as six individual tartlets and they looked spectacular, very professional. However, I do agree with previous comments about the quantity of butter needed- I reduced the amount to 80g as was worried they would fall apart on removal from the tins but this was far too much still. The base was solid and shiny rather than the crumbly texture shown in the photo. Next time I will only use 50g as suggested by other reviewers.

harps27's picture
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I wasn't expecting this to be as easy as it was and I'm not a natural cook! Really nice but I think it's only for the hardcore chocolate fans- very rich. I found that the texture and taste was much better after a day in the fridge rather than the suggested couple of hours.

middle_pin2's picture

made this with digestive biscuits and it is stunning. should also be listed as easy as its very quick and simple to make!

fluffyhelen's picture
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This recipe is SO easy! I don't know why it says "moderately" because anybody could make this.

I bought a pack of 10 foil tins from Lakeland Limited & they are perfect for making 2 tarts out of this recipe. One for us and one for the occasion I'm making it for!

I've amended this recipe to use 100g digestive biscuits and 100g ginger nuts in the base. This works really well and gives it an extra zing.

I've also accidentally added lemon essence instead of vanilla and that was DELICIOUS. I also imagine orange essence would be yummy too! Mmmm mmmm mmmmmmmm. :)

donnalovescheese's picture
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Absolutely gorgeous and so easy to make.

jujuhall's picture
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Made this for dinner party last night, a good job i made 2 desserts as this one stuck solid to tray. I think too much butter in recipe to add to biscuits which are butter biscuits anyway. Bottom layer more solid chewy base than in picture of crumbly biscuit. Topping breaks easily when cutting and mine did not to set itself to bottom base well.
Lovey strong chocolate flavour though, perhaps make topping only then serve with a biscuit etc. I did serve it , but covered in cocoa powder to disguise it! Really enjoyed by choc lovers ! they also liked chewy base !!!!!!

leannewenham's picture
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Have made this twice now and tasted great each time!

cakeanyone's picture
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Lovely rich chocolatey pud and so easy to make. Did as suggested and increased choc to 150g each and 300ml cream..perfect!

lor1982's picture
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Absolutely delicious and soooo easy

angandjim's picture
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I just used Cadbury's milk chocolate and no icing sugar, it was lovely and light. Though when I made it the second time I made the base the day before I filled it and it was much better; has anyone tried baking the biscuit base before filling it? (like you would for a baked cheesecake) as I am not 100% happy with the base, would prefer it to be crisper

jocjoc's picture
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Agree with Mai, Kaz and TOxiccandy. I was really disappointed by this as I had been looking forward to making and eating this for a while. It just doesn't have a real chocolate kick. I will not be making again.

megardiner's picture

Faultless Chocolate Tart. Having never made one, I was a bit nervous, but it turned out beautifully. I cannot describe the satisfaction I felt when I opened the fridge and gently touched the surface to see that it had set!:)

Tasted magnificent too.

Served with a strawberry coulis - magnifique!

tracimac's picture
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Delicious and easy to make

crazylady5zoeb's picture
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Really simple dish that looks so professional. The chocolate tastes better after a few days in the fridge. Really yummy base, have used iy in many other recipes since.

colandrina's picture
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Really easy, quick and tastes delicious!

juliehill99's picture
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Delicious, but I used a round tin and needed more filling.

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