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



    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



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


  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)

bluesnicket's picture

I used half the icing sugar and it was just right. And I also followed the other comments to mix the vanilla into the cream. The chocolate did go a little lumpy when it was mixed with the cream, but no-one noticed. I couldn't find butter biscuits, so I subbed digestives instead. Lovely recipe, not too sweet and cloying.

tinahogg's picture

I made it as the recipe and there wasn't a crumb left!

tinahogg's picture

So nice my family have asked me to do it again. Tina

lellyb's picture

This is most definitely a "blow the diet" dessert - i have made it twice now -and it is crowd pleaser. I followed the hints from loveabargain and didnt find any problems.

lellyb's picture

This is most definitely a "blow the diet" dessert - i have made it twice now -and it is crowd pleaser. I followed the hints from loveabargain and didnt find any problems.

tinapoppit's picture

My choco-holic partner loved this tart. I used ginger biscuits instead of all butter ones and they gave a great taste and a lovely crunchy base. Would definately make again.

lajpink's picture

Great dinner party dessert. I used the digestive and ginger nut mix and added the vanilla extract to the cream. The mixture did go grainy, but after it had been chilled this wasn't noticable at all. I would advise taking it out of the fridge for about half an hour before serving, because it get a bit stuck to the tin.

amyndaz's picture

I've made this in preparation for a dinner on friday night. Unfortunately I accidentally put almond essence in instead of vanilla essence. Luckily it actually tastes quite nice, so if you are after an alternative try almond essence.

casbar's picture

Oups, I did the same thing with the Vanilla Essence....... I followed the recipe by adding it to the chocolate and guess what......hard and lumpy! I added the cream and then used my electric mixer to bring it back. (Too expensive to waste all that chocolate) I used Digestive biscuits instead of 'all butter' ones and that worked wonderfully. The smiles on the faces of my guests after taking their first bite.........well, it goes without saying that I'll be making it on a regular basis....yummy!

clareevans's picture

This went down a treat and would definitely make again. Very easy to make. I was a bit worried that the icing sugar made the chocolate taste too sweet but when I served the tart (and after it had sat in the fridge for a couple of hours) it tasted yummy!

sheepie's picture

I have made this 5 times now and each time it has been fantastic.

notmum's picture

This is really good and really simple....wish I had read the comments first though, I had to throw the first batch of chocolate away as the vanilla extract made it hard and lumpy, second time around I added the vanilla and sugar to the cream instead, and the biscuit base could definitely do with a lot less butter, but it was loved by all who ate it and it will definitely be made again.

gemfell1's picture

I make this all the time for partys etc, always goes down really well, can be made with milk choc depends what you like. You dont need the all butter biscuits though, save on calories and use other biscuits its just as good. I agree with the comments about it going grainy. I make it in a round cake tin and sometime make it 1 1/2 times the recipe as the bars of choc in tesco are 150 grams each and I would only eat the left over bits myself :)

manssy's picture

Well, I dunno.. I didnt' like this recipe. I'm a chocolate addict.. but this recipe didn't add much! It's basically chocolated mixed with whipped cream and biscuits crushed with butter.. The recipe is kinda "empty"! Will not be making it again.

emmalj72's picture

Awesome dessert ... I forgot to remove from fridge before serving which made it difficult to cut, would definitely do it again though.

bibster's picture

Glad I read through all of the comments as the tips were all really helpful. I used a 23 x 25 cm round flan tin but had to use twice and a bit more the mixture for the base, otherwise would never have had enough to create the thickness of the biscuit base and it didnt go up the sides very much as it does in the photo. I mixed the vanilla with the cream and it worked perfectly. Also used half butter biscuits and half ginger, which was lovely. I chilled the tart over night and took it out of the fridge about 45mins before serving which was perfect. Very decadent desert which everyone loved!

cicilefrou's picture

Totally decadent. Merging the chocolate and cream was a bit tricky. Chocolate was like cement once the vanilla was added. At one point I thought it was going to be a total disaster but it all worked out in the end.

pixieloveheart's picture

This tart tastes absolutely amazing! I highly recommend. It is very rich and also a bit messy, but well worth it!

roanna_477's picture

I made this for a dinner party and everybody loved it, they didnt believe i'd made it. I left mine in the fridge to set over night, had real trouble getting it out of the tin though so will probably use a loose bottomed one next time. Served with cream and raspberries. Lovely!

chrissyn117's picture

Made for Easter dinner - divine dessert...a bit strong on the chocolate, so you only need small slices. I topped with fresh raspberries and strawberries - everyone loved it! I also used 1/2 digestives and 1/2 ginger biscuits in the crust as previously suggested - fantastic So easy to make....will do again for sure.


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