No-bake salted chocolate tart with frosted berries

Here’s a mathematical food equation. What’s the product of Biscuits + butter + sugar + cream + chocolate + vanilla? This no-bake salted chocolate tart. With only 6 ingredients, it’s a winner. I was asked by Nina Timm from My easy cooking, to come up with a simple recipe for her Thursday food slot on RSG. Here, all things food are discussed and shared. Nina’s reputable skills and food knowledge has resulted in her blog being one of the most read in South Africa, with trusted and simple recipes being key elements.

No-bake salted chocolate tart with frosted berries

There are several pointers to follow when using few ingredients. Choose the best quality ingredients as the flavours can’t be masked under fluff or fancy. I’d recommend salted butter, best quality dark chocolate (min 70% cocoa solids) and no ‘skinny’ cream, which prevents the chocolate from setting properly. To give the chocolate ganache filling a caramel-toffee like flavour, I use muscovado sugar. Demerera or dark brown sugar will also work.

For this recipe, I place the berries on a small baking sheet and pop them in the freezer for several hours to firm up. Once you pile them onto the tart, they’ll turn pale and frosty. If you’re going to use the frosted fruits, bear in mind that the fruit defrosts relatively quickly so serve straight after you’ve added the berries. Alternatively, use fresh berries as they’ll keep longer and refrigerate well. For a tangy contrast, I like to serve this tart with a berry coulis or a strained compote.

No-bake salted chocolate tart with frosted berries

 

No-bake salted chocolate tart with frosted berries

 

No-bake salted chocolate tart with frosted berries

Serves 10-12

250 g shortbread or digestive biscuits (Bakers tennis or Eat Sum More)
80g butter, melted
70g muscovado sugar
3/4 cup single cream
300g dark Lindt chocolate, chopped (70% )
1 teaspoon vanilla paste or extract
a generous pinch Maldon sea salt flakes (salt isn’t really an ingredient, so we’ll call it free)
200g frosted berries (fresh will also be perfectly fine)

Place the biscuits in a food processor and blitz until fine. Add the melted butter and pulse again to combine. Empty the crumbs into a 32cm length rectangular, loose bottom tart case. Press the crumbs firmly into the tin with the back of a spoon and smooth over evenly. Refrigerate to firm up.

For the filling, place the muscovado sugar and cream in a small saucepan. Bring the cream slowly up to the boil, whisking all the while to ensure the sugar crystals dissolve completely. Remove from the heat and stir in the vanilla paste. Pour the cream over the chopped chocolate and whisk thoroughly until the chocolate is silky smooth. Fill the chilled tart case with the chocolate mixture and refrigerate for several hours until firm.

Un-mould the tart and place on a long serving board. Scatter with the sea salt if you love a salty-sweet combo and pile on the frosted fruit.

BK Handy hint : The chocolate tart filling also makes the most luxurious truffles. Pour the warm ganache into a bowl, cool, cover with cling and refrigerate until set. Roll into tiny truffles, dust with cocoa and allow to firm up. Serve with after dinner coffees or package as a hostess gift.

PS On the hunt for a rich, dark healthy truffle? These coconut cream chocolate truffles are h.e.a.v.e.n.l.y (only 3 ingredients here!)

29 Comments. Leave new

  • This is so beautiful!

  • OMG!!! What a gorgeous post!!! I love love love these photos SO MUCH; so glad I came across your blog 🙂

  • What a beautiful cake, and with so few ingredients! Consider me smitten.

  • This looks so decadent! I can hardly wait to make this for our next family event. Thank you for sharing!

  • So gorgeous! I need a rectangular tart pan so I can try this. Love the frosted berries!

  • This tart is beautiful! I love that it’s a no-bake one especially.. you really have made something incredible here.

  • I saw this on Food Gawker and knew I had to click over to see more of your gorgeous photos! This has got to be one of the prettiest tarts I’ve ever seen and, I’m sure, it’s just as delicious! Awesome recipe!

  • Thank you Aubrie. It’s wonderfully rich, decadent and above all, the most impressive way to end a special weekend dinner. Happy weekend.

  • It’s not often that a no-bake, 6 ingredient recipe delivers such rich flavours, but this one ticks all the boxes. Thanks Thalia.

  • Hi there Becky. A round or square tart tin will be just as good. Hope you get to make it soon then.

  • Thanks Kesnia. Yip, a 6 ingredients recipe is quite a boon and perfect for stress-free entertaining.

  • Thank you for your generous comments. Hope you will pop by again sometime.

  • Thanks for stopping by Sarah. Hope you’ll give it a try sometime.

  • Hello Di,
    I have tried the recipe and it is an absolute triumph. I am an really an amateur blogger and would like permission to place the recipe and photo’s ( with aknowledgement off course) on my blogg.
    Thanks for sharing this delight – it is a must have recipe!

  • diannebibby
    5 March 2015 3:23 pm

    No problem Andre, you’re most welcome. So glad you had a go at it. It’s really an impressive and simple recipe to have up your sleeve!

  • Hi Di, I just wanted to say how utterly gorgeous your photos are. Truly beautiful food styling!

    Perhaps a strange question – but how do you keep your slate clean and stain free after having sauce on it?

    Thanks so much, Rosie x

  • This tart looks amazing!! I would die for a slice 🙂

  • Dianne Bibby
    12 August 2015 4:43 pm

    Many thanks. It’s an absolute breeze to put together, which makes it even more appealing!

  • Dianne Bibby
    12 August 2015 4:48 pm

    Hello Rosie. That’s very kind of you. The black slate is quite polished and not as porous as the white or cream, which unfortunately does stain. All the best. Di

  • Hi there. Which biscuits did you use for the tart case?

  • Dianne Bibby
    3 July 2016 8:53 am

    Hi Nasreen. You can use Eet Sum Mor or Bakers tennis biscuits. Eet Sum Mor will make a finer textured base.

  • What sauce did you drizzle on top? Do you have the recipe for that too? This looks amazing!

    Thanks,
    Abby

  • Hi Abby. The sauce is a simple berry coulis. Here’s a quick recipe – 2 cups fresh strawberries, 1/4 cup castor sugar, squeeze of lemon. Cook down in a saucepan for about 10 mins. Blitz until smooth and cool. Enjoy!

  • This tart is beautiful! I love that it’s a no-bake one especially.. you really have made something incredible here.

  • Thank you Sarah. This tart is one of those bankable recipes, especially when you need something to wow with very little fuss.

Leave a Reply

Your email address will not be published.

Fill out this field
Fill out this field
Please enter a valid email address.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Menu