No-cook chocolate tart

No-cook chocolate tart

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(187 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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Ingredients

  • 200g pack all-butter biscuit
  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp golden syrup or honey
  • 100g bar dark chocolate
  • 100g bar milk chocolate
  • 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
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

Method

  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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24emma
12th Oct, 2010
5.05
This is a delicious recipe and so easy and quick, there were empty plates all around.
kinkycapers
14th Sep, 2010
5.05
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
mother_ship
23rd Aug, 2010
5.05
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!
helenmills84
3rd Aug, 2010
5.05
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.
harps27
1st Jun, 2010
3.05
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.
middle_pin2
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!
fluffyhelen
15th May, 2010
5.05
This recipe is SO easy! I don't know why it says "moderately" because anybody could make this. I bought a pack of 10 foil tins from Lakeland Limited & they are perfect for making 2 tarts out of this recipe. One for us and one for the occasion I'm making it for! I've amended this recipe to use 100g digestive biscuits and 100g ginger nuts in the base. This works really well and gives it an extra zing. I've also accidentally added lemon essence instead of vanilla and that was DELICIOUS. I also imagine orange essence would be yummy too! Mmmm mmmm mmmmmmmm. :)
donnalovescheese
18th Apr, 2010
5.05
Absolutely gorgeous and so easy to make.
jujuhall
17th Apr, 2010
3.05
Made this for dinner party last night, a good job i made 2 desserts as this one stuck solid to tray. I think too much butter in recipe to add to biscuits which are butter biscuits anyway. Bottom layer more solid chewy base than in picture of crumbly biscuit. Topping breaks easily when cutting and mine did not to set itself to bottom base well. Lovey strong chocolate flavour though, perhaps make topping only then serve with a biscuit etc. I did serve it , but covered in cocoa powder to disguise it! Really enjoyed by choc lovers ! they also liked chewy base !!!!!!
leannewenham
16th Apr, 2010
5.05
Have made this twice now and tasted great each time!

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