Baking recipe for 8 people, takes only 20 mins; recipe has biscuit, butter, golden syrup, dark chocolate, milk chocolate, vanilla extract, icing sugar, whipping cream, creme fraiche and raspberry.
No-cook chocolate tart
Course: Baking
Servings
8
servings
Prep time
25 mins
Ingredients
- Dark Chocolate: 100g bar dark chocolate
- Butter: 100g butter
- Creme Fraiche: 3 tbsp creme fraiche, to decorate
- Raspberry: 200g raspberry, to serve
- Vanilla Extract: 1 tsp vanilla extract
- Whipping Cream: 200ml whipping cream
- Icing Sugar: 2 tbsp icing sugar, plus extra for dusting
- Milk Chocolate: 100g bar milk chocolate
- Golden Syrup: 1 tbsp golden syrup or honey
- Biscuit: 200g pack all-butter biscuit
Directions
- Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with arolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
- Break up the two chocolate bars and put in alarge bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.
- Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of creme fraiche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.
