No-cook chocolate tart

No-cook chocolate tart

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(167 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

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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ultan21's picture
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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
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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
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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
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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
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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
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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
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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
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Oh, and it doesn't need any more sugar for dusting.

lamurasic's picture
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Good and creamy, my partner said it's one of the best I've made but...truth is it's got too many calories and saturated fat. I added some Cointreau for flavour. Next time I´ll make it with oat biscuits, 200 g. black chocolate and less butter but that won't happen any time soon.
It kept perfectly well in the fridge for 5 days.

topkok68's picture
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Fantastic easy recipe that went down a treat at a dinner party. I used (Waitrose) all-butter ginger biscuits which combined nicely with the chocolate and also the little chewy pieces of ginger added extra texture.

townsends's picture
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Was fairly simple but far too sweet. The mousse was delicious wo would perhaps try it with a different biscuit type.

alijsmith84's picture
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So easy to make & went down well with everyone. Followed recipe exactly and came out fine. I used remaining cream to decorate rather than creme fraiche. Would make again.

jfergie284's picture

Made this for my husband's Valentine treat but baked mini sweet pastry tartlet cases and when set topped with 3 raspberries in the centre and surrounded with copped pistachios. Woweee loved them!

stellacsg's picture
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We're waiting for our oven to be fixed so I was on the hunt for a dessert which didn't require baking. What a find this was! So easy and quick to make and such a pretty dish!

I followed the suggestions of others and used 100g digestive + 100g gingernut biscuits with 70g butter. Also left out the icing sugar in the chocolate filling as it was definitely sweet enough.

My family had seconds and I'm already thinking about making it again for another family event. Yum!

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