Tantilise tastebuds with this rich and velvelty no-bake dessert - zero effort required 

Chocolate Tart 

Image: Media 10

Serve up this pud and soak up the praise. There’s no cooking involved at all – just a bit of whizzing and simmering, with a dash of creative flair. The decoration looks super-professional, yet it’s incredibly easy.

Prep time 25 mins, plus overnight chilling serves 10-12

Ingredients

For the base

  • 75g butter, melted, plus extra to grease
  • 120g digestive biscuits
  • 100g amaretti biscuits

For the filling and decoration

  • 350g dark chocolate, at least
  • 50% cocoa solids, broken into pieces
  • 600ml double cream
  • 50g icing sugar
  • 3 tbsp Amaretto liqueur
  • A little vegetable oil
  • 20g flaked almonds
  • 100g granulated sugar

Method

  1. Grease and line a 23cm springform tin with baking parchment.
  2. Make the base. Whiz the digestive and amaretti biscuits in a food processor to make fine crumbs. Tip into a bowl and stir in the butter. Spoon into the prepared tin and chill until firm.
  3. Put the chocolate in a bowl resting over a pan of gently simmering water and allow it to slowly melt. Once melted, heat the cream in a pan with the icing sugar and liqueur until it just comes to the boil. Carefully fold it into the melted chocolate until smooth. Pour into the prepared tin on top of the biscuit base. Chill overnight.
  4. About an hour before you’re ready to serve, make the praline. Line a baking sheet with a piece of baking parchment. Brush it with oil, then scatter over the almonds.
  5. Put the sugar in a heavy-based pan and place over a low heat to allow it to slowly dissolve. Continue to heat, shaking the pan every now and again so the sugar dissolves easily, until it has turned into caramel and is a dark toffee colour. Quickly pour the caramel over the almonds and ensure they’re evenly covered. Allow to cool.
  6. When ready to serve, carefully lift the tart out of the tin, peeling away the paper around the side and from the base (use a palette knife or fish slice for this bit). Transfer to a serving plate. Roughly break up the caramel into shards.

 

What's your go-to dessert? Tweet us @goodhomesmag or post a comment on our Facebook page.

 

RELATED ARTICLES

Rocky road recipe in 5 simple steps 

Candice Brown's ginger and chocolate plait recipe

Candice Brown's nan's florentines recipe 

Fried Doughnut Profiteroles Vegan Christmas Gaz Oakley Quadrille Good Homes Magazine
Kitchen

Vegan doughnut profiteroles recipe

Looking for vegan dessert ideas? Then look no further than this creamy, chocolately dairy-free profiteroles recipe.
Brussels Sprouts Recipe Vegan Bacon Bits Vegan Christmas Gaz Oakley Quadrille Good Homes Magazine
Kitchen

Zesty Brussels sprouts recipe with vegan 'bacon' bits

Follow this citrus-infused sprouts recipe with coconut 'bacon' bits to accompany your main vegan dish this Christmas.
Spiced Vegan Wellington Vegan Christmas Gaz Oakley Quadrille Good Homes Magazine
Kitchen

Spiced vegan wellington recipe with cranberry and orange sauce

Follow this delicious vegan wellington recipe with seasonal flavours for a super tasty meat-free and dairy-free Christmas main dish.
Vegan Hassleback Potatoes With Cheese Vegan Christmas Gaz Oakley Quadrille Good Homes Magazine
Kitchen

Vegan hasselback potatoes with 'cheese' sauce

Cooking dinner for guests with different dietary requirements needn't be a stress. Simply follow this crispy, 'cheesy' vegan hasselback potatoes recipe.
Stuff Pumpkin With Pesto Goats Cheese Recipe Good Homes Magazine
Kitchen

Stuffed pumpkin recipe with pesto and goats cheese

Instead carving jack-o-lanterns this Halloween why not rustle up these delicious stuffed pesto pumpkins with goats cheese.
Popcorn Kernels In Popcorn Pan Geschenke Good Homes Magazine
Kitchen

Super-simple homemade popcorn recipe

Learn how to make popcorn with a seasoning of your choice with these three easy steps. Happy popping!