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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9th May, 2012
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.
30th Apr, 2012
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.
29th Apr, 2012
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!
9th Apr, 2012
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!
7th Apr, 2012
This chocolate tart is absolutely delicious and so so easy and quick to make. I used digestives instead of all butter biscuits for the base and, having read other comments, added the vanilla extract to the cream rather than the chocolate just in case the chocolate went grainy. I served it with whipped cream and raspberries and it went down a treat with family - they thought I had been slaving for hours making it!! Great one for making the day before too.
28th Mar, 2012
SOOOOOOO yummy, made it for a few friends who have asked for it again!
27th Mar, 2012
There was not enough of the biscuit mixture to go up the sides of my loose bottom 23cm round flan tin, in fact it only just covered the bottom. Next time I would make half as much base again, particularly as it was extremely good. Overall I would still rate this a 5 star recipe as every other aspect was excellent!
25th Mar, 2012
Lovely, will be making again. Used half the amount of butter in the biscuit base (50g) Made 1 1/2 times the amount of filling. Beat a little Baileys into the cream
9th Mar, 2012
I loved this receipe altho I did do what some others had suggested and changed the base. I used digestives and gingernuts with half of each and it really lifted the flavour of the base. I think the syrup really gives it a nice slightly chewier texture than a normal cheesecake type base. Also - mistakenly added the vanilla extract to the melted chocolate which promptly solidified so a bit of beating to get it back to proper texture! I also put some orange zest in the chocolate mix as we're big fans of citrus. The fact you can make this the night before is a huge bonus when you're having folks for dinner!
8th Mar, 2012
Very simple to make and was delicious. Followed the advice of adding less butter.


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