No-Bake Chocolate Tart

A no-bake tart can sound like a compromise, but this one isn't — it stands up as a chocolate dessert worth choosing at a restaurant, with pure ganache filling, just enough crunch from the base, and the clean, intense flavour that comes only from really good chocolate.

Using the best chocolate available matters here. With only four ingredients, it has nowhere to hide.

Ingredients

Instructions

1. Blitz the biscuits to fine crumbs. Stir in the melted butter and salt, then press firmly into the base and sides of a 23cm (9-inch) tart tin. Chill while you make the filling.
2. Place the chopped chocolate in a heatproof bowl.
3. Heat the cream and honey in a small pan until steaming and small bubbles appear around the edge — do not boil.
4. Pour the cream over the chocolate, let it sit for 1 minute, then stir slowly from the centre outwards until you have a smooth, glossy ganache.
5. Pour the ganache into the tart shell. Tap gently to release any bubbles.
6. Chill for at least 4 hours, ideally overnight, until set.
7. Dust with cocoa, sprinkle with flaky salt, and slice with a hot knife wiped clean between cuts.

Cooking tips

• Take the tart out of the fridge 15 minutes before serving — cold ganache hides its flavour.
• Press the base in firmly with the bottom of a glass for clean edges.
• Serve with fresh raspberries to cut through the richness.

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