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, questions and tips

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29th Nov, 2010
This was delicious and very easy to make. I would definitely heed the warnings about adding the vanilla essence to the cream rather than the chocolate mixture to prevent it going grainy. One thing I did notice was that the next day everyone who had eaten it had quite bad indigestion. We thought it might have been because of a generally rich dinner party, but we ate a couple of left over slices the next evening and noticed the same thing the following day. Shame as this really put me off making this again.
28th Nov, 2010
This cake was a real hit with my family. It was very easy to make but looked like I had spent ages on it. Next time I will make it in advance of time as it tasted better the next day after longer in the fridge
26th Nov, 2010
Hi I made this the other day and it tastes fantastic. However, do not put the vanilla essence or icing sugar in the chocolate. I did and it turned out a bit crunchy. I want to try this recipe again as it's a crowd pleaser for sure.
7th Nov, 2010
I made this with chilli chocolate and it was fantastic.
4th Nov, 2010
an absolutely fantastic recipe that my whole family enjoyed. it is sure to return to our plates again sometime.
29th Oct, 2010
Did this without the toppings in a round tin. Didn't have any vanilla extract but used ginger biscuits for extra flavour and it was demolished! Next time I do this, I might use some of the Baileys whipping cream I saw last time I was in Tesco...
25th Oct, 2010
The jury's out in my house. Whilst I like the idea of the recipe which was easy to make and made a nice fluffy mouse, it was far too intensely sweet and rich for my liking. My husband however agreed that it was sweet but liked it. My advice: this is only for the most diehard chocolate lovers and those seeking a coma inducing sugar rush.
17th Oct, 2010
So good. Chockie biscuit base for a double chockie sensation is even better!!!
12th Oct, 2010
This is a delicious recipe and so easy and quick, there were empty plates all around.
14th Sep, 2010
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.


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