No-cook chocolate tart

Name: No-cook chocolate tart
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 200 grams pack all-butter biscuit; 100 grams butter; 1 Tbsp golden syrup or honey; 100 grams bar dark chocolate; 100 grams bar milk chocolate; 1 teaspoon vanilla extract; 2 Tbsps icing sugar, plus extra for dusting; 200 milliliters whipping cream; 3 Tbsps crème fraîche, to decorate; 200 grams raspberry, to serve

No-cook chocolate tart might be a good recipe to expand your dessert recipe box. One portion of this dish contains roughly 3g of protein, 46g of fat, and a total of 480 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of vanillan extract, bar chocolate, golden syrup, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 25 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Users who liked this recipe also liked Cook the Book: Treacle Tart, Cook the Book: Banana Tart Tatin, and Cook the Book: A Tart of Asparagus and Tarragon.

Instructions

Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling 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.

Ingredients you will need

Biscuits

Butter

Honey

Base

Equipment you will use

Rolling Pin

Microwave

Break up the two chocolate bars and put in a large 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.

Ingredients you will need

Vanilla Extract

Chocolate Bar

Powdered Sugar

Chocolate

Cream

Equipment you will use

Microwave

Bowl

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 crme frache 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.

Ingredients you will need

Powdered Sugar

Raspberries

Equipment you will use

Knife

Cut into thin slices and serve with extra raspberries on the side.

Ingredients you will need

Raspberries

Equipment

Ingredients

Servings:

200grams

pack all-butter biscuit 100grams

butter 1Tbsp

golden syrup or honey 100grams

bar dark chocolate 100grams

bar milk chocolate 1teaspoon

vanilla extract 2Tbsps

icing sugar, plus extra for dusting 200milliliters

whipping cream 3Tbsps

crème fraîche, to decorate 200grams

raspberry, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Tart can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.