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No-cook chocolate tart

No-cook chocolate tart

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(189 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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27th Feb, 2012
This is really delicious! I too mixed the vanilla with the cream and then folded the chocolate in and had no problems. I used the stated amount of butter, but as others have said it was far too much and when I squidged the base into the tin, I had a pool of melted butter in the middle; so I had to pour it off. Will only use 50g next time! It set really well in 2 hours, but just to make sure I put it in the cold drawer of the fridge. Everyone really enjoyed it, both adults and kids. The tartness of the creme fraiche and raspberries worked well against the richness of the tart.
19th Feb, 2012
Made the tart today and after 4 hours it still has a very mousse like consistency, and is veeery sweet!! Perhaps I will try it again without the icing sugar. Used hob nob style biscuits for the base which turned out lovely, but the topping I think I need more practice on.
15th Feb, 2012
This was really delicious. Made with half digestives and half butter shortbread biscuits. Followed the advice about adding the vanilla extract to the cream. Everyone loved it. Served it with vanilla ice cream, will cetainly make this again!
13th Feb, 2012
This was gorgeous but next time I wont stir in the chocolate so much & will leave a more marble effect as this will make the tart thicker as it will have more air
6th Feb, 2012
This is seriously good and so easy to make!!!! Used digestive biscuits for base and omitted the golden syrup/honey. Also baked the base for approx. 8 mins in hot oven, cooled in fridge before adding the filling!! Heeded previous comments and added the vanilla to the cream. Left out the icing sugar as well!!! Made this the night before dinner party and it set beautifully. Was devoured by my guests. Will def make again...and again.....and again!!!! Another winner from GF Team!!!
29th Jan, 2012
Absolutly beautiful
25th Jan, 2012
Cannot rate this any higher! Made for a dinner party and was very impressive! Normally I'm terrible at desserts. Used digestives for the base and used a chocolate orange in Place of the milk chocolate. I'll make this again and again.
25th Jan, 2012
Cannot rate this any higher! Made for a dinner party and was very impressive! Normally I'm terrible at desserts. Used digestives for the base and used a chocolate orange in Place of the milk chocolate. I'll make this again and again.
23rd Jan, 2012
i love this recipe. I make this whenever i want to make a good impression. I add the juice of an orange to mix right at the end which adds a beautiful depth to the flavour - who can resist chocolate and orange!
22nd Jan, 2012
absolutely gorgeous, im not a bit choco eater but this was just the right amount for everyone to want seconds, yum yum


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