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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Ingredients

  • 200g pack all-butter biscuit
  • 100g butter
    Butter

    Butter

    butt-err

    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
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

Method

  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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monkeymoosh007
30th Jul, 2012
5.05
Had unexpected guest, so made this as I had all the ingredients in my store cupboard. Really easy to do and looked great topped with raspberries and drizzle with more chocolate . I used hob nob biscuits for the base - everyone loved it
Annie M
19th Jul, 2012
4.05
A very tasty simple dessert for chocolate lovers. Used a mix of gingernuts and butter biscuits and only added 75 g melted butter which seemed plenty. Definitely needs to be out of the fridge for about half an hour before slicing. Very moreish!
myleftfoot
16th Jul, 2012
5.05
Really yummy. Tastes like a light chocolate mousse. I used digestive biscuits instead and added a few more to make a slightly thicker base.
jennyashcroft
21st Jun, 2012
Wonderful, I used rich tea biscuits for the base, also only added 1 tbsp of the icing sugar. I keep going back to the fridge just to make sure it still as good. Will be making again but might not add any icing sugar.
sjcauser1
4th Jun, 2012
5.05
I read all 10 pages of comments before I made the tart. I melted the chocolate the old fashioned way and used Green & Blacks dark and milk chocolate. I made sure the cream was room temperature so when it came to mixing the cooled melted chocolate into the whipped cream with vanilla - no problems occurred. I used butter biscuits as I use digestives/ginger snaps when I make a key lime pie. The butter biscuits were a lovely change and I only added a small amount of honey. I was concerned that when I tasted the mixed chocolate cream it was too sweet but when served - it was perfect and went down really well with a range of adults including me who usually prefers fruit based sweets. So easy to make and great for novice bakers.
katrinakfg
9th May, 2012
4.05
Forgot to rate last time!
katrinakfg
9th May, 2012
4.05
Lovely recipe though very rich! I halved the recipe and it made two individual tarts. Agree you need to add the vanilla to the cream rather than the chocolate. I also reduced the amount of butter added to the biscuits.
kstanton
30th Apr, 2012
5.05
This dessert was a hit with my family. I used half digestives and half gingernuts for the base and it was lovely. It's really easy too - can't wait for another excuse to make it.
woodyweb
29th Apr, 2012
5.05
Fantastic, really easy and quick to make, but tastes like you have spent hours on it! Very chocolaty, can't wait to make it again!
joanneeast
9th Apr, 2012
4.05
Am I missing something? when I added the cream to the chocolate it went solid! No folding was required but full blown whisking! I did manage to rescue it and it was lump free and very delicious!

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