Make sure you make it with the best quality Chocolate. It is also spectacular with some flavoured chocolate grated on top. Try Lindt chilli chocolate or orange or mint or any other flavour you fancy. You are officially gonna hate me when you’ve polished this off.
No Bake Chocolate Tart
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
Indulge in this rich and creamy no-bake chocolate tart, made with a buttery biscuit crust and a luscious chocolate ganache filling.
Ingredients
- 250g (8.5oz) granita or Graham cracker biscuits or amaretti
- 100g (3.5oz) butter
- 1 tbsp (15 ml) golden syrup (or substitute with honey or brown sugar)
- 200g (7oz) best quality dark chocolate
- 200ml (7fl oz) heavy cream
- Optional: Flavored chocolate for grating on top (e.g., Lindt chilli, orange, or mint)
Instructions
- Melt the butter and golden syrup together in a small saucepan over low heat until fully combined.
- Place the biscuits in a food processor and crush them into fine crumbs.
- Add the melted butter and syrup mixture to the crushed biscuits and blitz again to combine thoroughly.
- Press the biscuit mixture firmly into the base and sides of a 24 cm tart tin with a removable bottom. Chill in the refrigerator while preparing the filling.
- In a heatproof bowl, break the dark chocolate into small pieces.
- Heat the cream in a saucepan over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chocolate pieces and let it sit for a minute to soften.
- Stir the chocolate and cream together until smooth and fully combined.
- Pour the chocolate filling into the chilled biscuit crust and smooth the top with a spatula.
- Refrigerate the tart for at least 2 hours, or until the filling is set.
- Before serving, optionally grate flavored chocolate over the top for added flavor.
Notes
- Use the best quality chocolate for the richest flavor.
- Try adding grated flavored chocolate on top for a unique twist.
- Store the tart in the refrigerator for up to 3 days.
- If you don’t have golden syrup, honey or brown sugar can be used as substitutes.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Chocolate
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25
- Sodium: 150
- Fat: 30
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
- Cholesterol: 60
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Frequently Asked Questions
What kind of chocolate works best for this tart?
The article is emphatic: use the best quality dark chocolate you can find, using 200g (7 oz) for the filling. The author also suggests grating flavored chocolate — such as Lindt chilli, orange, or mint chocolate — over the finished tart as an optional topping for extra dimension.
What can I use instead of golden syrup in the crust?
The notes say honey or brown sugar can be used as substitutes for the 1 tbsp of golden syrup that binds the butter into the crushed biscuit crust. All three serve the same role: adding a touch of sweetness and helping the melted butter mixture adhere to the crumbs.
Amzing recipe, thank you so much. :)
When you say 200g of dark chocolate, can you suggest a brand?
Its always so nice when someone takes the time to let you know they tried a recipe. I hope you had a great get together ……and thanks!
Hi, I did give a try on this recipee bcoz I don’t have oven. It was delicious!!! very easy to make aswell. Everyone in the party was pleased. Thanks so much for sharing this fantastic recipee ^^
R
This looks great. My oven is a disaster (basically a big metal box with a grill at the top) so am always looking for nice non-bake desserts.
Hi Tor, Thanks for your comment. Good luck with the white chocolate substitution. Use a very good qyuality couveture
This looks wonderful and velvety! I don’t have an oven right now, so I love no-bake recipes. I think I want to experiment with some white chocolate – if I get the balance right, it should be really fresh and not too sickly.