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)

o0o0o0o0o's picture

made this yesterday with some alterations. used 1.5x filling (300ml cream, 300g choc)
no sugar and barely any honey, wasnt really necessary unless you have an INSANE sweet tooth.
also used about 70g butter and digestive biscuits since it was for my mum and i know thats her fav
also for some extra fun i pulsed some pistachios into the base, about 20g, which added a little something. i do think i pulsed the biscuits a little too fine since they didnt really have much of an interesting texture at all.
used 7 inch cake tin.
put some crushed pistachios and raspberries in the chocolate. did indeed add the vanilla extract to the cream, was no problem.
a couple of recommendations: maybe after a little more experience with this recipe, id experiment a little. for some reason just plain chocolate filling was a little boring. maybe flavouring it a little with chilli or sea salt would be cool or something. also, maybe making the filling a little lighter and mousse-ier might make it a bit more interesting, or having a slightly high cream to chocolate ratio since i think it would be nice if it was a little softer. also ive advice eating it on the cold side of room temperature rather than just out of the fridge cold since that doesnt taste quite right to me. all in all, with the tweaks, a good safe recipe, but would really need to be altered to be a knockout. perfectly nice though,

Marvachef's picture

Made this yesterday, put it in the fridge and served today. I wasn't sure about the all butter biscuits so used half shortbread and half reduced fat digestive biscuits. Base tasted lovely but was a bit too greasy so next time will just try with digestive biscuits and use less butter. The filling was lovely too. Make sure you use good quality chocolate though. Kids and guests loved it. Will make this again.

greedyhough's picture

Made the biscuit base with shortbread because I wasn't sure what it meant by all-butter biscuits. Was FAR too greasy even after I added extra biscuits. Also the filling was very, very sweet - you'd have to have a seriously sweet tooth to enjoy this. Stuck to the flan tin like mad. On the whole it was pretty horrible and I can't understand why it's so highly rated! Always found the comments very helpful in the past... never mind.

CotswoldMummy's picture

Loved this recipe! Made it on Saturday night to serve for afternoon tea for Mothers Day and it was just perfect. Super, super easy. I used digestive biscuits, the full amount of butter and smidge more golden syrup. I also used about 150g milk chocolate and 100g of dark chocolate (70%) and I didn't bother with adding additional icing sugar. Nor did I bother with creme fraiche. Instead I lightly dusted the top with icing sugar before serving. It was super easy and superb. I did think at one point that it was going to have a grainy texture when it set as it looked a little grainy when the chocolate and cream were mixed but it was perfect. Will definitely be a regular on our tea table :-)

jasmincharlotte's picture

Really loved this! Wasn't too rich, was able to make the day before, pop in the fridge then take the next day to a dinner party which was ideal!

MummyAbey's picture

Recipes like this make me wonder how I ever lived without BBC good food!! I can't believe its possible to make something so quick and easy that's so delicious. I went with previous advice and used 50g butter and upped the quantities for the filling. I did them in individual cheesecake tins and put a blob of whipped cream on top of each, few raspberries and a shake of icing sugar. So professional looking and tasting!

ultan21's picture

very straightforward, easy recipe
Tips on removing from tin very useful.
It is very sweet with butter shortbread and milk chocolate.
Good with ginger biscuits in base and nearly all dark chocolate , then decorated with gold.

vlatus's picture

So lovely. Instead of a biscuit base (I didn't have any biscuits), I made it with a wheat-free sweet pastry base, and I used a non dairy cream as I'm lactose intolerant (it was an almond cream). Deeeelicious!!!

lemonmelts's picture

Great recipe - scrumptious and easy to make. I followed the advice of others and whipped the vanilla extract with the cream. I also used more filling - 200g dark chocolate, 100g milk chocolate and 300ml whipping cream and did not add icing sugar (it is fine without it). I used ginger nuts for the base and they contrasted the chocolately-ness nicely. I used 200g ginger nuts and half the butter, but found this wasn't enough to go all the way up the sides of the tin, so would use slightly more next time.

maria91's picture

Seems like no one else had this problem, but for me, when the melted chocolate cooled down, it was too stiff to be folded in with the cream, which resulted to the mixture not being able to blend well. I believe that if the chocolate was a little warmer it would have been smoother and would have been able to have blended better. I definitely did not burn the chocolate, so I wonder why this happened.. Any tips??
All in all good recipe, and fairly easy. Too rich and sweet though, only good for very special occasions.

janjan87's picture

This made for a great after dinner dessert, very rich so only a small amount was needed! Came out perfectly, followed the advice of using one and a half the quantities so the biscuit was fully covered (200g dark and 100g milk). Used half the butter for the base and golden syrup as suggested, base was just right. Good tip, blast the biscuits in the food processor. I used Sainsburys taste the difference all butter shortbread rounds. Used cling film to line the tin and this made it easy to just lift out the tart when needed. Leave the tart out at room temp for at least half an hour before you need it. As suggested, add the vanilla to the whipping cream and wait for the chocolate to cool down before adding the cream. No need for the icing sugar in the tart, it's sweet enough. Just dust with it at the end. The raspberries accompany this perfectly. Spot on dessert that looks like you've spent ages on it!

rachey69's picture

My friend made this and it was gorgeous! However when I made it, it didn't turn out like hers or everyone else's on here. I melted the chocolate but as soon as I added the vanilla to the chocolate it started to go gritty and hard so when I try folding it into the cream it looked like it had curdled a bit so there for had to use my electric whisk as I could no longer fold it into cream? Any advice?
Overall it's a gorgeous simple recipe :)

jivebanana's picture

Simple but stunning. I tried this for a Halloween party and made it in a flan tin. I took everyone's advice and used 1 and a half quantities and used half butter for the base and an mixture of low fat ginger biscuits and digestives and it worked like a dream., I combined it with another good food recipe for raspberry coulis to try and combat any over sweetness and topped it off with raspberries and icing sugar. It looked brilliant and tasted fab. I took advice also about cooling the chocolate and using more plain than milk chocolate and also adding the vanilla essence to the cream and not the chocolate (thank you for these tips everyone) and it worked like a dream. Loads of compliments for a relatively easy dessert. I would suggest putting the biscuits in a blender to crush them though as doing it in a bag with the rolling pin didn't crush the ginger biscuits enough. Other than that - great. Even tasted good the day after!

lhanna01's picture

My gosh....absolutely fabulous...

jule955's picture

I think it needs more than 2 hours to set. And be careful as well not to leave it too long in the freezer, mine was quite cold :)
I also found the base a bit too buttery, but that might be because my biscuits were more in pieces than crumbs, so they might not have soaked up the butter as well.
Otherwise delicious, not a crumb left!

bryanthegirl's picture

I used half standard digestives & half lower calorie ginger snaps- this worked really well and tasted lovely. I made them in my Lakeland Mini Sandwich Tin, giving beautiful individual servings. I topped with the left over whipped cream whipped up a few hours before dinner and a rasberry. served with rasberries and frozen fruity yoghurt. Perfect pud and could all be made the day before and easily transported to dinner party. Would do again for special treat!

eva_jacques's picture

I made this for friends and it was devoured! I used hobnobs for the base. Might have been better to put less butter in the base as it was quite greasy, but overall a great recipe, and very easy.

pageface's picture

It's amazing how simple the recipe is, as the tart is so yummy! I agree that the base proabably doesn't need so much butter as it was a little soft, however it still tasted great. I made it for my family and the whole thing disappeared within a few minutes.

keanec's picture

Delicous and Easy. Add the vanilla to the cream. Allow the melted choc to cool before you fold cream in. You can get away with little or no icing sugar in the choc too.

lamurasic's picture

Oh, and it doesn't need any more sugar for dusting.


Questions (3)

Lynn Eleen's picture

Can this be frozen?

goodfoodteam's picture

Yes you can, if you wrap it really well and thaw it in the fridge. It will keep in the freezer for 1 month.

FH's picture

Is it OK to freeze this tart? Thanks.

Tips (4)

supergirl2000's picture

The quantities in the recipe (with only 50g butter for the base, as suggested by other users) were exactly right to make it in a 7" round sandwich tin. I will definitely be making this again as a very easy to prepare dessert, which is also easy to pretty up for a special occasion, and delicious enough for one too!

SUEGARBISH's picture

Lovely recipe. I used 1 1/2 times quantity for biscuit base (ginger nuts) with 75g butter and
1 1/2 tbs golden syrup. I did as others suggested 100g milk chocolate, 200g dark and 300ml whipping cream. I allowed the whipping cream to reach room temperature and then whipped with the essence. The filling doesn't quite fill to the top of a 25cm flan tin. When i make again I will make 1 1/4 times filling. Great recipe and very easy.

rle100's picture

Used 1 1/2 times quantities as suggested and 1/2 butter - perfect :) easy recipe and great as you can make well in advance.

bbowker's picture

(Collected from the comments - so thanks to those who commented)
-Add the vanilla & sugar to the cream.
-Allow the melted choc to cool before you fold cream in.
-You can get away with little or no icing sugar in the choc too.
-The base probably doesn't need so much butter as it was a little soft, try cutting the butter down to 50g
-Try with oat biscuits
-Try with all dark chocolate