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No-bake chocolate tart

 


Method 1

Ingredients

200g pack all-butter biscuit

100g butter

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

step 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.

step 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.

step 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.

Method 2

🍫 No-Bake Chocolate Tart Recipe

✅ Serves: 8–10

⏱ Prep Time: 20 mins | Chill Time: 2–4 hours (or overnight)

🔸 Ingredients

For the crust:

250g (about 2½ cups) crushed digestive biscuits, Oreos, or graham crackers

100g (7 tbsp) unsalted butter, melted

2 tbsp cocoa powder (optional for a richer crust)

Pinch of salt

Tip: For Oreo crust, remove the filling for a less sweet base — or leave it in for a fudgier texture.

For the chocolate filling:

200g (7 oz) dark chocolate, finely chopped (around 70% cocoa is ideal)

100g (3.5 oz) milk chocolate, finely chopped (optional, for a sweeter balance)

300ml (1¼ cups) heavy cream (double cream)

50g (3½ tbsp) unsalted butter

1 tsp vanilla extract

Pinch of sea salt

Optional toppings:

Sea salt flakes

Berries (raspberries or strawberries)

Whipped cream

Toasted nuts (hazelnuts, almonds)

Chocolate shavings

🔪 Instructions

🥣 1. Make the crust:

Crush biscuits finely (food processor or rolling pin).

Mix with melted butter, cocoa powder, and a pinch of salt until it resembles wet sand.

Press into a tart tin (9-inch) with a removable base. Firmly press up the sides and base.

Chill in the fridge or freezer while you make the filling.

🍫 2. Make the chocolate ganache filling:

Heat cream in a saucepan until just steaming (don’t boil).

Remove from heat and pour over the chopped chocolate and butter in a heatproof bowl.

Let sit for 1–2 minutes, then stir until smooth and glossy.

Stir in vanilla and a pinch of sea salt.

🧊 3. Assemble and chill:

Pour the ganache into the chilled crust.

Smooth the top and tap to remove air bubbles.

Chill in the fridge for at least 2–4 hours, or until set.

🍽 4. Serve:

Top with sea salt flakes, fresh berries, or whipped cream if desired.

Slice with a warm knife for clean cuts.

✅ Tips for Success:

For a firmer filling (e.g., for summer heat), use a bit more chocolate or chill longer.

Can be made up to 2 days ahead – perfect for entertaining.

Use vegan chocolate + coconut cream + dairy-free butter for a vegan version.



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