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 41-60

• Nicola

  23 October 2008

  Nicola rated and commented on this recipe

  

  The only problem I had was getting the finished product out the tin in one piece, it crumbled but tasted better than it looked. Very rich and ideal for those with a sweet tooth.

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• Guernsey

  27 October 2008

  Guernsey commented on this recipe

  I made this for a family gathering. It was commented on as tasting 'expensive'. Probably helped by that fact that I just a good quality chocolate. Like some of the comments here, I added the vanilla to the cream. I took it out of the fridge before serving but ended up leaving it longer than the 30 mins suggested so it was probably served a bit softer than it should be. Also, I too had trouble getting it out of the container so when I do it next I will put cling-film in first to make this easier in the future.

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• sonam

  01 November 2008

  sonam rated this recipe

  

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• MrsH

  05 November 2008

  MrsH rated this recipe

  

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• AnglofrenchCuisine

  21 November 2008

  AnglofrenchCuisine commented on this recipe

  Thanks for such a good recipe.Quick , easy and tasty...

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• tania's file

  21 November 2008

  tania's file rated and commented on this recipe

  

  I made this with my son aged 9 and the whole family loved it! It was simple to make and a real treat.

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• tina

  10 December 2008

  tina rated and commented on this recipe

  

  Lovely treat for teatime, very easy to make.

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• Carrieann

  28 December 2008

  Carrieann rated and commented on this recipe

  

  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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• lou

  29 December 2008

  lou rated and commented on this recipe

  

  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.

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• lurvlyloz

  31 December 2008

  lurvlyloz rated and commented on this recipe

  

  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.

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• pupsiecola

  04 January 2009

  pupsiecola rated and commented on this recipe

  

  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!!

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• lizzie C

  07 January 2009

  lizzie C rated and commented on this recipe

  

  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!!

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• lou

  17 January 2009

  lou commented on this recipe

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

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• shaj

  11 February 2009

  shaj rated and commented on this recipe

  

  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.

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• Racheyroo67

  17 February 2009

  Racheyroo67 commented on this recipe

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

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• peacock

  18 February 2009

  peacock rated and commented on this recipe

  

  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.

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• CarolVW

  22 February 2009

  CarolVW commented on this recipe

  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.

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• CarolVW

  22 February 2009

  CarolVW rated this recipe

  

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• MaryW, Finland

  22 February 2009

  MaryW, Finland rated and commented on this recipe

  

  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.

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• Foxychick

  27 February 2009

  Foxychick commented on this recipe

  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.

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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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