No-Bake Chocolate Tart

A no-bake tart sounds like a compromise but this one isn't. It's actually the chocolate dessert I'd choose at a restaurant — pure ganache filling, just enough crunch from the base, and that clean, intense flavour you only get from really good chocolate.

Use the best chocolate you can. 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.

More like this

If you enjoyed this recipe, you'll find more of my favourite desserts recipes in the archive, or browse the full collection.