No-bake chocolate tart
No oven at all. A no-bake chocolate tart: a crushed-biscuit crust and a filling of melted chocolate folded with whipped cream, set in the fridge.
Why it works: Whipped cream folded into melted chocolate sets to a light, silky filling in the fridge, so the whole tart needs no oven.
Ingredients
- 7 oz (200 g) all-butter biscuits (one pack)
- 7 Tbsp (100 g) butter
- 1 Tbsp golden syrup or honey
- 3.5 oz (100 g) dark chocolate (one bar)
- 3.5 oz (100 g) milk chocolate (one bar)
- 1 tsp vanilla extract
- 2 Tbsp icing (powdered) sugar, plus extra for dusting
- about ¾ cup + 1 Tbsp (200 ml) whipping cream
- 3 Tbsp crème fraîche, to decorate
- 7 oz (200 g) raspberries, to serve
Method
- Crush the biscuits: put them in a large, strong food bag and bash with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the crumbs.
- Press the crumbs onto the base and up the sides of a 23–25 cm (9–10-inch) round flan tin (or a 12 x 36 cm rectangular tin). Chill while you make the filling.
- Break both chocolate bars into a large bowl and melt in the microwave, 2–3 minutes on Medium, stirring halfway. Stir in the vanilla, then sift in the icing sugar.
- Whip the cream until it just holds its shape and fold it into the melted chocolate. Pour into the tin, smooth the top, and chill at least 2 hours (up to 2 days).
- To serve: leave the tart at room temperature for 30 minutes, loosen the edge with the tip of a small knife and slide it onto a flat plate.
- Put a few teaspoons of crème fraîche along the center (or around the edge of a round tart), top each with a raspberry, dust lightly with icing sugar, cut into thin slices and serve with extra raspberries.
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June's tip: Whip the cream only until it just holds its shape, then fold it in gently.
Good to know: Whip the cream only until it just holds its shape; over-whipped cream makes the filling grainy to fold.
Storage: Keeps in the fridge up to 2 days before serving (source: chill at least 2 hrs or for up to 2 days).
Adapted from No-bake chocolate tart, BBC Good Food. Amounts, temperatures and times follow the source; the steps are in our own words, and metric and °C conversions are ours. We check every amount against the source line by line. How we make our recipes.
