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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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.
30th Jul, 2012
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
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!
16th Jul, 2012
Really yummy. Tastes like a light chocolate mousse. I used digestive biscuits instead and added a few more to make a slightly thicker base.
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.
4th Jun, 2012
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.
9th May, 2012
Forgot to rate last time!


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