No-cook chocolate tart

No-cook chocolate tart

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(210 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
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 100g bar dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100g bar milk chocolate
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 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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Ken Harding's picture
Ken Harding
5th May, 2019
Made this yesterday for a dinner party, very easy I used all butter biscuits for the base which I got in marks and Spencers it was not greasy. I served it with the creme fraiche and raspberry coulis drizzled around with extra raspberries, clean plates all round. Try it.
glennsharpe's picture
15th Feb, 2018
Really enjoyed this, half the butter worked out fine, I used 75% hob nob type oat biscuits and 25% digestive. One thing I noticed was the chocolate went almost solid when I added the vanilla extract, I thought I had ruined it but I just stirred in the whipped cream vigorously and got something of a consistency that looked ok. I left it in the fridge over 2 days before eating it and it was rich and sweet but delicious.
21st Oct, 2017
It's easy to make, the filling is quite light but flavour is still rich. Maybe I should have added more biscuits for the base as I was spreading quite thinly. Nice dessert.
17th Sep, 2017
Has anyone tried freezing this recipe?
26th Oct, 2017
yes, it worked no problem - I had ginger nuts as the base
eliselauren3's picture
25th Apr, 2017
Yum. I am dairy intolerant so I used lactofree cream and dairy free butter and it worked so well. Topped with raspberries and soy vanilla ice cream! Went for hobnobs which worked really well I thought. Will definitely do this again.
VonFizzyBomb's picture
10th Feb, 2017
I LOVE this dessert. I have made it 3 times but next time I think I will try what others have suggested regarding halving the butter quantity. Personally, for an occasional treat I don't think it is too sweet or rich, but for the sake of healthiness I'll give the less butter a shot and see how it goes! I prefer to not use the creme fraiche, and instead top the entire thing with fresh raspberries. It looks quite beautiful! I also use a silicone flan tart - I found it comes out much easier than with a metal one. All in all, a really great pud, my favourite to make! It's easy, looks and tastes impressive and went down perfectly at Christmas and dinner parties.
VonFizzyBomb's picture
10th Feb, 2017
Ps - my current profile pic is the raspberry topped tart if you're interested :-)
10th Apr, 2016
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,
8th Nov, 2015
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.


Lynn Eleen
7th Nov, 2015
Can this be frozen?
goodfoodteam's picture
19th Nov, 2015
Yes you can, if you wrap it really well and thaw it in the fridge. It will keep in the freezer for 1 month.
22nd Jun, 2013
Is it OK to freeze this tart? Thanks.
2nd Oct, 2015
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!
3rd Jul, 2015
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.
4th May, 2014
Used 1 1/2 times quantities as suggested and 1/2 butter - perfect :) easy recipe and great as you can make well in advance.
30th Oct, 2013
(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
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