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No-cook chocolate tart

No-cook chocolate tart

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(191 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 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
13th Jan, 2012
Have made this several times then lost the recipe, so pleased to find it again. My son loves this especially when some Baileys is added, gives a lovely flavour. So easy and quick.
1st Dec, 2011
This is too delicious for just one piece, but it's also so rich you can only eat one piece! Marvellous, it has become my favourite pudding for special occasions.
26th Nov, 2011
Forgot to rate!
26th Nov, 2011
I made this for older teenagers that were staying with me prior to a sports (fencing) event the next day. Took no time to make and got eaten with great enthusiasm. One very polite 18 yr old man said "Tastes absolutely yummy and the more calories the better, please can I have another slice? Who here is man enough to have 2 slices?"! He even asked for the recipe. Will definitely be making this again regularly.
24th Nov, 2011
have made this recipe a few times now and it never seizes to amaze. delicious and so easy to make. love it.
21st Nov, 2011
Absolutely delicious. Everyone loved it espesh the kids and it was so easy to make and when served looked lovely!
6th Sep, 2011
This is fantastic! I made this at the weekend for friends visiting and it went down a storm. I made it as per the recipe as I didnt read the comments beforehand, and it turned out perfectly. I used Green & Black chocolate. Just served small servings as I thought it may be too rich, however everyone was soon calling for more!! Will definitley make again.
4th Aug, 2011
Please can someone help me I tried this recipe twice, very yummy recipe but I found that my chocolate went very hard and grainy. This 1st time i melted it in the microwave and it happened and then I did it over boiling water same thing. What am i doing wronge? I am also having a problem trying to get the base not to stick to the dish as i need a hacksaw to get it out :). It all taste good but dose not look like the pic:)


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