Sunday, 9 March 2014

No-bake chocolate tart

Seriously – this recipe only requires the hob, no oven at all!  I know it’s hard to believe.  This is an incredibly rich and indulgent dessert and is so simple to make I predict it will become a much loved and trusted recipe to fall back on when you need to rustle up something special at speed.

The chocolate filling is basically a thick ganache that has been allowed to set in the fridge.  It is so creamy and rich that even I couldn’t manage a huge me, I tried!

The biscuit base is similar to the traditional cheesecake biscuit base but with a twist – the addition of golden syrup; this adds a sweet note and works well with the unsweetened ganache.

This is one of my rare recipes where everyone in the family had a second slice – it seemed to suit all tastes, preferences, age groups!


For the biscuit base:
200g biscuits – hobnobs, digestives or shortbreads will all work
100g unsalted butter
1 tablespoon golden syrup or honey

For the ganache:
200ml whipping cream, plus a further 200ml for whipping and piping on top
1 teaspoon vanilla extract
100g dark chocolate
100g milk chocolate
To decorate: raspberries or chocolates – I used Twirl pieces


Place the biscuits, butter and golden syrup in a food processor and blitz until you have moist crumbs.  If you don’t have a food processor, place the biscuits in a bag and beat to crumbs with a rolling pin.  Then put in a bowl and add the butter (melted) and golden syrup.

Press the crumbs into a 36cm x 12cm rectangular loose bottomed tart tin.  Alternatively, you could use a 23cm round loose bottomed tart tin.

Refrigerate for at least an hour.

Now make the filling: Place the cream in a saucepan and add the vanilla.

Bring the cream to up to boiling point, without actually letting it boil, and then remove from the heat.

Break up the chocolate and add to the cream.

Let it stand for a couple of minutes before going in with your whisk and ensuring that the cream and chocolate are fully combined.

Leave to cool for 15-20 minutes.  Whisk occasionally to thicken up the ganache.

Remove the tart base from the fridge and pour the ganache into it.

Return to the fridge and leave to firm up – once it is firm, wrap it in clingfilm (if you try and do this straightaway you will get a mess and the clingfilm won’t pull away easily).

Remove from the fridge 30 minutes before you wish to serve and decorate with whipped cream and either raspberries or chocolates.

Serve in slices.

Bask in the glory of the wonderful thing you have created.



Stuart Vettese said...

So easy CC but also very lovely to look at! No wonder the family went back for seconds, think I would have thirds too :D

Sumaiyyah said...

Oh CC, this looks lovely! And I already have all the ingredients! I'm going to make it right now!

Choclette said...

Ooh, ooh, ooh, I am lost for words!!!!

Kate@whatkatebaked said...

I'm absolutely not surprised whatsoever that everyone had a second slice!

Kate D said...

So simple, yet so delicious-looking. I love the long tart tin...... makes it look quite stunning. Can I have a piece now please????

Ulla said...

Yummy! This goes to my to-do list. I might have all ingredients in house at the moment...
This is very dangerous recipe. Thanks!

Katie said...

That looks delicious. I love the smoth richness of ganache. A great stand by recipe. Beautifully presented too

Cakelaw said...

Yun! A no bake tart would be perfect for the hot weather we've been having.

Gloria Baker said...

this look absolutely beautiful and delicious!:)

The Kitchenmaid said...

Ooooh, this is a bit like Nigella's Chocolate Truffle Cake (from Feast)and that is SO good. I am very envious of your rectangular tart tin, I think I need one of those!

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Maggie said...

A dessert for chocolate lovers, hobnobs and twirl = yum!

snowy said...

That looks delicious, CC. It looks very professional in the oblong tin.

Anonymous said...

Lovely, a dessert for me! Looks absolutely delicious and I love chocolate! :-)

See my earlier post, hot Fudge Cake!


Cupcake Crazy Gem said...

Oh man, this looks super amazing! How I would love a slice of it right now...and the addition of twirl pieces on top - genius!

Anonymous said...

Can I ask what biscuits you used for this recipe? I'm thinking of making this later. :)