Description
Indulge in this rich and creamy no-bake chocolate tart, made with a buttery biscuit crust and a luscious chocolate ganache filling.
Ingredients
Units
Scale
- 250g (8.5oz) granita or Graham cracker biscuits or amaretti
- 100g (3.5oz) butter
- 1 tablespoon 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: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25
- Sodium: 150
- Fat: 30
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
- Cholesterol: 60