No-cook chocolate tart

No-cook chocolate tart

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(184 ratings)

Prep: 25 mins No cook

More effort

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

  • Easily doubled / halved

Nutrition: per serving

  • kcal487
  • fat36g
  • saturates22g
  • carbs39g
  • sugars27g
  • fibre2g
  • protein4g
  • salt0.43g
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Ingredients

  • 200g pack all-butter biscuit
  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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 raspberry, to serve
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

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.

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Comments (206)

angandjim's picture
4

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
2

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
5

Delicious and easy to make

crazylady5zoeb's picture
5

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
5

Really easy, quick and tastes delicious!

juliehill99's picture
4

Delicious, but I used a round tin and needed more filling.

esbendall's picture

Made this for a dinner party and it was so easy to make. When I whipped double cream for filling I added some amaretto and also decorated using amaretto cream. It went down a storm.

jane5238's picture

easy to make and got great compliments. Will make again but am going try making small individual ones.

food40's picture

lovely and scrummy! I added the vanilla exract to the cream too which is a better idea. I did individual ones which didn't set all that well but I think It was because I added the cream before the chocolate had cooled enough. I would definately make again.

seward's picture
5

Wonderful ! Realy easy to make and looks great too. I made a rasberry coullis rather than just use them as a decoration and everyone loved it.

wolfieman's picture
5

Fantastic - easy to make and everybody loved it, and goes great with raspberries

sarahhowarth's picture

Very rich, easy to do and went down great at a family party! listened to the comments and added the vanilla extract to the cream !

daviesx4's picture
2

It didn't quite come up to the mark for me....sorry. I had to use more biscuits to soak up the butter and to 'line' the bottom of the tin, and there was not enough chocolate mix to look like the photo on the front page (I had to use a round tin size as stated), and I'm afraid it looked more like a chocolate biscuit)

daz_chaz's picture
5

Very nice and very easy. Like the other reviewer, just used 50g of butter and 1tbl spoon of sugar. Was more than enough.

jodixon1978's picture
5

This is delicious but very naughty! I only put half the amount of syrup in the biscuit base and it was fine. To be honest i'll put less butter in next time too.

lauren_v_j's picture
5

If you like chocolate you will LOVE this recipe, it is sooo delicious. I served it for my mum on mothers day and she loved it! I will warn you though, it is VERY rich, I love chocolate but even I found this a bit too heavy, I recommend small slices to start with!

foodfood123's picture
5

Fantastic..... went down a real treat with the family, only problem being it was so nice I should of made another two more

sarahpoole's picture
5

kids helped me make it and they loved it as did the adults!

gillianmcn's picture
5

This is too good!

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