No Bake Chocolate Tart
No Bake Chocolate Tart
Chocolate is the queen of pastry, the most used ingredient, the most loved flavor and let me tell you the most versatile one as well. There’s no pastry chef to not like working with chocolate. Due to its incredible taste and great texture, chocolate turns dessert making into an easy task. It’s a flavor that tends to stand out from the other flavors of a dessert so often it is used simple, let alone to shine, or combined with other flavors that have the capacity to still let it shine, while supporting its aroma with their own.
Flavors and aromas have been a huge passion of mine for some time now. I love studying ingredients, their taste, texture, color and trying to use them at their highest value in desserts. For this particular purpose, this tart has a touch of coffee added. Coffee tends to deepen the flavors of chocolate without being too much for the final dessert.
This recipe is adapted after a recipe by the famous Nigella Lawson. Only she could have thought of a dessert that looks amazing and simple, luscious and uncomplicated. It requires no baking, it’s so simple and easy to make that I am sure this will become a go-to dessert for many of you. And for good reason as this no bake chocolate tart is one of the best chocolate desserts I have ever tasted! And I have had a lot of desserts during the past 8-9 years since I have started this pastry journey of mine! So plenty of comparisons to be made and a good base of judging desserts as well. But if there is something that I have learnt time after time in all these years is that less is more in pastry and simple is sometimes better than anything else. Mind you, I don’t eat entremets all day long, but I will surely eat pancakes, crepes, this chocolate tart or donuts every single day!
Check out more chocolate desserts here: CHOCOLATE
Watch How to Make this No Bake Chocolate Tart below
No Bake Chocolate Tart
Ingrediente
Chocolate biscuit crust
- 180g chocolate biscuits, crushed
- 50g dark chocolate, melted
- 50g butter, melted
- 1g salt
Chocolate cream
- 25g cornstarch
- 80g milk
- 500g heavy cream
- 50g cocoa powder
- 1g instant coffee
- 80g white sugar
- 5g vanilla extract
- 20g butter
- 2g salt
- 100g dark chocolate (70%), melted
Instructiuni
Chocolate biscuit crust
- Combine all the ingredients in a bowl and mix well.
- Transfer the mix in a 18 or 20cm diameter tart ring (3cm height) then press the crust mix on the bottom and sides of the ring well to form the crust evenly on all the sides.
- Keep in the fridge for 1-2 hours before filling.
Chocolate cream
- Combine the cornstarch and milk in a bowl and mix well.
- Mix the heavy cream with the rest of the ingredients in a pot and place over medium heat.
- Bring to the boiling point then pour in the cornstarch mix and continue cooking until thickened. Keep the heat on low or medium to prevent the cream from sticking to the bottom of the pan.
- Once done, transfer in a bowl and cover with plastic wrap. Allow to cool down for 20 minutes.
- Once partially cooled down, pour the cream into the biscuit crust and level well.
- Keep in the fridge for a few hours until set.
- Remove the tart ring then decorate the tart with chocolate shards and fresh fruits.
- Enjoy!
Video
