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No Bake Chocolate Tart

No Bake Chocolate Tart

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A decadent chocolate dessert with a dazzling finish.
Course Dessert
Keyword butter, Chocolate, Coffee, cookies, Dessert
Prep Time 20 minutes
Servings 10 slices

Ingredients

For the base:

  • 200 g tea biscuits or any other plain cookie 2 cups, crushed
  • 100 g just under ½ cup unsalted butter, melted

For the chocolate filling:

  • 300 mL 1 and ¼ cups heavy cream
  • 300 g 1 ¾ cups chocolate, I use a combination of milk chocolate and dark chocolate, broken into chunks or chopped roughly
  • 1 tsp of instant espresso powder optional
  • 4 tbsp 50 g or ¼ cup unsalted butter at room temperature, cubed
  • Pinch of salt I mention it in the video but don’t add it- chocolate and salt are beautiful together
  • cocoa powder berries or whipped cream to serve

Instructions

  • Grease a 20 cm (8 inch) springform tin with butter. You could also make this recipe using a 9-10 inch (22-26 cm) tart base.
  • For the base, crush the biscuits using a food processor, which makes for a smoother crust. Alternatively place the biscuits in a ziplock bag and crush them with a rolling pin.
  • Tip the crumbs into a bowl, and pour in the melted butter, that I just melted in the microwave, stirring after every 20 seconds or so or until completely melted- you can also do this over a stovetop.
  • Mix the ingredients together until they resemble the texture of wet sand.
  • Pour the base ingredients into your prepared tin and press down firmly using the back of a spoon, or your fingertips. I also like to press the base up the sides, around 2-3 cm (1-1.5 inches).
  • Set the base aside.
  • To prepare the filling, bring the heavy cream to a boil on the stovetop or in the microwave (this will take 1-2 min).
  • Pour the heavy cream over the chocolate chunks, and add the instant espresso powder if using.
  • Let the mixture sit for around 30 seconds, then stir it using a whisk. It will look grainy at first but will come together.
  • Add the cubed butter and a pinch of salt, and continue to whisk until the butter has completely melted into the chocolate.
  • At this stage, you can either pour the filling into the tart shell and chill the tart in the fridge for several hours (2-3 should suffice) or until the filling has set.
  • Or you can get a bit fancy and pipe it. In this case, pour the chocolate ganache into a container, seal it and place it in the fridge for several hours or until firm and pipeable.
  • Spoon the mixture into a piping bag fitted with a 1M star nozzle, and pipe rosettes into the base until all the ganache has been used. If you don't have a 1M nozzle, you can also just pipe dollops of the ganache into the shell. And if all goes wrong, just take a knife and spread it out.
  • If you like, dust the top with some cocoa powder and serve with fresh berries and cream.
  • Store the tart in the fridge, it will keep for around 1 week.