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No-bake dark chocolate tart

No-bake dark chocolate tart

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Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/
"The ultimate dessert for chocolate lovers! Just a small slice does wonders. If you can’t find double cream, use heavy whipping cream instead."
Difficulty
Easy 👌
Preparation
45 min
Baking
0 min
Resting
150 min

Ingredients

2Servings
25 g
bittersweet chocolate, e.g. Ritter Sport Cocoa Selection from Ghana 55%
25 g
bittersweet chocolate, e.g. Ritter Sport Cocoa Selection from Peru 74%
12½ g
ground almonds
12½ g
butter cookies
tsp
salt
g
starch
31¼ ml
whole milk
31¼ ml
double cream
tbsp
unsweetened cocoa powder
tsp
vanilla extract
tbsp
olive oil
flaky sea salt (for serving)
MetricImperial

Utensils

heatproof bowl, pot, frying pan, resealable freezer bag, rolling pin, bowl (large), rubber spatula, tart pan, cup, cutting board, knife, bowl (small), saucepan, whisk, immersion blender

How-To Videos

See all
how-to-melt-chocolate

How to melt chocolate

how-to-chop-chocolate

How to chop chocolate

how-to-crumble-cookies-neatly

How to crumble cookies neatly

Nutrition per serving

Cal346
Fat24 g
Protein6 g
Carb27 g
  • Step 1/ 3

    Lightly toast ground almonds in a frying pan set over low heat. Break the milder bittersweet chocolate into small pieces and melt in a heatproof bowl set over a pot of simmering water.
    • 25 g bittersweet chocolate, e.g. Ritter Sport Cocoa Selection from Ghana 55%
    • 12½ g ground almonds
    • heatproof bowl
    • pot
    • frying pan

    Lightly toast ground almonds in a frying pan set over low heat. Break the milder bittersweet chocolate into small pieces and melt in a heatproof bowl set over a pot of simmering water.

  • Step 2/ 3

    Place butter cookies in a freezer bag, close, and beat with a rolling pin until crumbly. Add to a bowl along with the toasted ground almonds, melted chocolate, and salt and mix until well combined. Press dough into a tart pan, using a measuring cup to help you flatten out the base and create a smooth tart crust around the edge. Transfer to the refrigerator to chill for approx. 30 min.
    • 12½ g butter cookies
    • tsp salt
    • resealable freezer bag
    • rolling pin
    • bowl (large)
    • rubber spatula
    • tart pan
    • cup

    Place butter cookies in a freezer bag, close, and beat with a rolling pin until crumbly. Add to a bowl along with the toasted ground almonds, melted chocolate, and salt and mix until well combined. Press dough into a tart pan, using a measuring cup to help you flatten out the base and create a smooth tart crust around the edge. Transfer to the refrigerator to chill for approx. 30 min.

  • Step 3/ 3

    For the filling, finely chop the darker bittersweet chocolate. Whisk starch and a little of the milk together until dissolved. Add to a saucepan along with remaining milk, double cream, cocoa powder, vanilla extract, and salt. Whisk continuously over low heat until smooth and thick like custard. Remove from heat, add chopped chocolate, and blend until incorporated using an immersion blender. Add olive oil and blend again until completely smooth and the olive oil is fully incorporated. Pour mixture into the tart pan and refrigerate for approx. 2 hrs., or until set. Sprinkle with flaky sea salt before serving. Enjoy!
    • 25 g bittersweet chocolate, e.g. Ritter Sport Cocoa Selection from Peru 74%
    • g starch
    • 31¼ ml whole milk
    • 31¼ ml double cream
    • tbsp unsweetened cocoa powder
    • tsp vanilla extract
    • tbsp olive oil
    • flaky sea salt (for serving)
    • cutting board
    • knife
    • bowl (small)
    • saucepan
    • whisk
    • immersion blender

    For the filling, finely chop the darker bittersweet chocolate. Whisk starch and a little of the milk together until dissolved. Add to a saucepan along with remaining milk, double cream, cocoa powder, vanilla extract, and salt. Whisk continuously over low heat until smooth and thick like custard. Remove from heat, add chopped chocolate, and blend until incorporated using an immersion blender. Add olive oil and blend again until completely smooth and the olive oil is fully incorporated. Pour mixture into the tart pan and refrigerate for approx. 2 hrs., or until set. Sprinkle with flaky sea salt before serving. Enjoy!

  • Enjoy your meal!

    No-bake dark chocolate tart

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