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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4th Nov, 2010
an absolutely fantastic recipe that my whole family enjoyed. it is sure to return to our plates again sometime.
29th Oct, 2010
Did this without the toppings in a round tin. Didn't have any vanilla extract but used ginger biscuits for extra flavour and it was demolished! Next time I do this, I might use some of the Baileys whipping cream I saw last time I was in Tesco...
25th Oct, 2010
The jury's out in my house. Whilst I like the idea of the recipe which was easy to make and made a nice fluffy mouse, it was far too intensely sweet and rich for my liking. My husband however agreed that it was sweet but liked it. My advice: this is only for the most diehard chocolate lovers and those seeking a coma inducing sugar rush.
17th Oct, 2010
So good. Chockie biscuit base for a double chockie sensation is even better!!!
12th Oct, 2010
This is a delicious recipe and so easy and quick, there were empty plates all around.
14th Sep, 2010
Gorgeous, easy to make and a bonus you can make it ahead of the event. I did this as part of a pudding medley with shortbread cheesecake and the two were simply delicious together. Would definately recommend and I had no problems with the recipe as it was.
mother_ship's picture
23rd Aug, 2010
I replaced half the biscuits with amaretti and the vanilla with 3 tblsps amaretti liqueur which was yummy but next time I'll use all amaretti. Very much enjoyed by all!
3rd Aug, 2010
Very, very nice! I made as six individual tartlets and they looked spectacular, very professional. However, I do agree with previous comments about the quantity of butter needed- I reduced the amount to 80g as was worried they would fall apart on removal from the tins but this was far too much still. The base was solid and shiny rather than the crumbly texture shown in the photo. Next time I will only use 50g as suggested by other reviewers.
1st Jun, 2010
I wasn't expecting this to be as easy as it was and I'm not a natural cook! Really nice but I think it's only for the hardcore chocolate fans- very rich. I found that the texture and taste was much better after a day in the fridge rather than the suggested couple of hours.
20th May, 2010
made this with digestive biscuits and it is stunning. should also be listed as easy as its very quick and simple to make!


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