No-cook chocolate tart

No-cook chocolate tart

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(192 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-lit

    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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6th Mar, 2015
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!
18th Jan, 2015
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!
10th May, 2014
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.
24th Mar, 2014
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!!!
21st Feb, 2014
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.
13th Feb, 2014
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.
28th Jan, 2014
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!
29th Dec, 2013
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 :)
6th Nov, 2013
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!
1st Oct, 2013
My gosh....absolutely fabulous...


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