No-cook chocolate tart

Recipe uploaded by

Mary Cadogan

79 ratings

Recipe by Mary Cadogan

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1. Video tutorial: Melting chocolate

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.

Per serving

487 kcalories, protein 4g, carbohydrate 39g, fat 36 g, saturated fat 22g, fibre 2g, salt 0.43 g

Latest comments and suggestions

Results 101-116

• Daz - Keen Amateur!

  15 September 2009

  Daz - Keen Amateur! rated this recipe

  

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• LucyLuu

  15 September 2009

  LucyLuu rated this recipe

  

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• daviesx4

  25 September 2009

  daviesx4 rated and commented on this recipe

  

  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)

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• Sarah's

  29 September 2009

  Sarah's commented on this recipe

  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 !

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• johnnie

  05 October 2009

  johnnie rated and commented on this recipe

  

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

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• Trish

  12 October 2009

  Trish rated and commented on this recipe

  

  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.

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• lorraine

  24 October 2009

  lorraine commented on this recipe

  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.

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• blue eyes

  25 October 2009

  blue eyes commented on this recipe

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

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• Sue

  26 October 2009

  Sue commented on this recipe

  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.

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• julie

  05 November 2009

  julie rated and commented on this recipe

  

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

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• colandrina

  08 November 2009

  colandrina rated and commented on this recipe

  

  Really easy, quick and tastes delicious!

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• crazylady5zoeb

  09 November 2009

  crazylady5zoeb rated and commented on this recipe

  

  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.

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• Tracimac

  15 November 2009

  Tracimac rated and commented on this recipe

  

  Delicious and easy to make

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• Melissa

  17 November 2009

  Melissa commented on this recipe

  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!

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• Piglet

  18 November 2009

  Piglet rated and commented on this recipe

  

  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.

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• Ang

  22 November 2009

  Ang rated and commented on this recipe

  

  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

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 25 mins

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

Per serving

487 kcalories, protein 4g, carbohydrate 39g, fat 36 g, saturated fat 22g, fibre 2g, salt 0.43 g

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