No-cook chocolate tart

No-cook chocolate tart

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(187 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, questions and tips

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25th Nov, 2012
Delicious dessert! I took advice from the previous reviews and it turned out amazingly well. Cut the butter down to 50g and added the vanilla to the cream. Will become a firm favourite in our house.
24th Nov, 2012
Fab recipe. Very easy with great results :)
12th Nov, 2012
Absolutely divine! Very easy to make.
11th Nov, 2012
This is the easiest chocolate tart I have ever seen. I used tiny pastry cases, some of the chocolate mix and a blob of cream on the top. They were great 'one bite' puddings.
8th Nov, 2012
I have made this chocolate tart several times and all the family love it. It is suitable for special occasions or informal afternoon tea. The younger members of the family love it as much as the adults. Really deserves the 5 star rating for ease of making, appearance and most of all taste.
24th Oct, 2012
Rich, delicious and easy. I shall def be making this again (upcoming baby shower to attend and for NYE in little truffle cases on a buffet). I agree that the base didn't need as much butter - I think I'll opt for a standard digestive base next time. (Wished I'd used gluten free biscuits so that everyone at the party I'd attended could try it - some people could only eat the chocolate filling). Anyway - I think that's really a matter of personal taste anyway, so still 5 stars.
23rd Oct, 2012
I made this for my parent's 40th Anniversary and it is delicious but I recommend doing 1.5 times the filling i.e. 150g chocolate, 300ml cream etc as in my opinion it needs a bit more filling
30th Aug, 2012
THIS IS FRIGGING AMAZING! me and my sisters had a bake off and i won with this, when serving it looked beautiful! When i added the cream it melted, so make sure the chocolate isnt too hot! The bisuits taste amazing.
22nd Aug, 2012
I read the reviews on this one and implemented some of the tips. I used 2/3 dark chocolate 1/3 milk NO sugar at all except for dusting with icing sugar when finished. Unless you have a very sweet tooth there's no need to sweeten. Don't add the vanilla essence to the chocolate add it to the cream, I added some brandy to the melted chocolate and it went grainy and difficult to mix I added hot water and blasted for 60 secs in the microwave to sort. I also used ginger biscuits. If using a loaf tin do line with cling film otherwise it's difficult to remove the cake intact. All in all a worthwhile effort and the cake was well received.
7th Aug, 2012
Made this on Sunday for friends and enjoyed by all - kids and grown ups. There is a high base to topping ratio, much to the delight of my husband. I used chocolate chip digestives for the base and left out the honey/syrup and I didn't use any icing sugar in the topping either and plenty sweet enough. I also added vanilla to the cream, not the chocolate after reading the other comments. Would also be a lovely mousse without the base.


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