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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16th Feb, 2013
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!
2nd Feb, 2013
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!
13th Dec, 2012
Really simple but tastes gorgeous. Add the vanilla and sugar to the cream and make sure the chocolate is not too hot when folding in.
26th Nov, 2012
nice dessert...easy to make.
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.


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