No-cook chocolate tart

No-cook chocolate tart

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(174 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
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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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vmarshall's picture
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I made this tart for a dinner party and it went down a treat. It was very tasty and wasnt heavy or sickly. I decorated with some fresh raspberries which not only made it look great but added to the taste. I will make this again! i had some issues with the chocolate going lumpy when mixed with the cream but i popped it back in the microwave and it did the trick.

itsamee's picture
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Very easy, looks great and is the most wicked chocolate tart ever- it's like a huge chocolate truffle. Will definately make this again but not too often!

t0xiccandy's picture
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Made this for guests - everybody loved it and came back for seconds, although I personally didn't think it anything special. Very easy to make. Did follow the advice of reducing butter to biscuit mix, no icing sugar needed in the chocolate and adding the vanilla essence to the cream. Good if you need a quick emergency back up but probably wouldn't choose to make again.

tashamurphy's picture
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Fantastic recipe, easy to follow and absolutely delicious. I have never made anything like this before and after reading other comments I decided to add the vanilla essence to the cream and added them to the melted chocolate once it had cooled slightly and this worked perfectly.

beehongong's picture

Absolutely delicious and very easy. Some of my friends requested for the recipe. Thank you.

mrsmusg's picture

Made this for a special dinner party. I agree the chocolate did go grainy but a quick blast in microwave & electric whisk sorted that out.

It was a huge hit loved by everyone from 10 years to 74 years (including fussy teenagers).
Made it in a 23cm round loose bottom tin & it was fine.

Will try ginger biscuits next time as a base & have to admit I am looking forward the that.

kmoffat's picture
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Yummy! A real treat and easy to make - will be doing this again!!

foxychick578's picture

Also forgot to say that I used 300 g of chocolate and 300 ml of cream & no vanilla essence - all the comments made indicated it needed more to make a good topping! I used just Tesco Value Digestives for the base and it was great.

foxychick578's picture

This is sublime! I didnt use dark and milk choc just Tesco Finest Continental Cooking Choc and it turned out very well. As I was making it for a dinner party, I didnt put creme fraiche on the top but served it with Tescos (I'm not getting paid by Tesco honest, its all I have nearby!) Chantilly Cream, which is sweetened with sugar and vanilla, and a few berries on the side, then dusted with icing sugar. It went down well with my guests and I would definitely make it again.

marywesterback's picture
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I made this, we were having friends round for coffee yesterday evening. As with others my chocolate went grainy, but I just beat in some of the cream with an electric whisk and that sorted it out. It tasted devine and disappeared in a flash! But I will be trying a different base as mine was really to crumbly.

jasandvasco's picture
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Added the vanilla essence to the whipped cream and only added on tablespoon of icing sugar to the melted chocolate. To finish off instead of dusting the top with icing sugar, I finely grated some of the dark chocolate and dusted this over the tart,the result was very good. I didn't use fromage frais or any of the rasberries to decorate the top of the tart but served the rasberries seperately. Would certainly make this dessert again and the recipe has already been passed on.

faypeacock's picture
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This is really good. So easy to do - don't know why it's listed as moderately easy. Mine came out perfectly and everyone loved it! Now I just need to get one of those tins - will definitely be making it again.

racheyroo67's picture

Yummy, yummy yummy! Easy too. Read the above comments, and added vanilla to cream. Used orange-flavoured choc, absolutely gorgeous!

cookaddict's picture
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I have made this several times and it is so quick and easy and always goes down well. I tend to use extra creme fraiche as it is quite rich but the creme fraiche takes a little of the sweetness away. I would also agree with other comments and put the vanilla essence in with the cream. definately worth a try.

louise81's picture
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very easy to make and excellent taste. i made it a day ahead and it was easier to cut the portions.

ecowley's picture
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i made this using hob-nobs for the biscuit base (simply because its all i could find in the supermarket at the time!) and everyone loves it. My colleagues at work ask me to make it all the time!!

pupsiecola's picture
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I made this for a New Year's Eve dinner party at a friend's house and it was delicious. I used half the amount of icing sugar as others have suggested. I couldn't decide whether to use all butter or chocolate biscuits because both were suggested. I ended up using half and half.

It went down very well with everyone and was finished off the next day by my friend and her family. I will definitely be making it again!!

lurvlyloz's picture
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made twice now. very quick & eays. made with ginger biscuits the 2nd time & bouble cream rather than whipping cream & it was very nice. will certainly make again.

louise81's picture
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delicious dessert and very easy to make. i prepared it a day ahead and took it out 30 mins before serving. therefore i could easily cut it into small portions. i only sprinkled some coconut on top. Instead of the butter biscuits i used chocolate digestive biscuits and i did not add any honey nor icing sugar to the whipped cream.

carrieanncat's picture
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I made this for a family party and it went down a treat. Easy and quick to make too but I did note the comments about adding the vanilla to the cream rather than the chocolate. Will definitely make it again.

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