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No-cook chocolate tart

No-cook chocolate tart

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(191 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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19th Aug, 2013
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!
14th Jul, 2013
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!
11th Jun, 2013
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.
10th Jun, 2013
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.
12th May, 2013
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.
6th May, 2013
Oh, and it doesn't need any more sugar for dusting.
6th May, 2013
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.
4th May, 2013
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.
14th Apr, 2013
Was fairly simple but far too sweet. The mousse was delicious wo would perhaps try it with a different biscuit type.
12th Mar, 2013
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.


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