No-bake chocolate tart

Step 1: Prepare the Biscuit Base

Begin by crushing the biscuits. Place them in a large, durable plastic food bag, ensuring there’s enough space for the biscuits to move around. Use a rolling pin to bash the biscuits until they are finely crushed, resembling breadcrumbs. In a microwave-safe bowl, melt the unsalted butter along with the golden syrup or honey. Heat it in the microwave for about 30 seconds to 1 minute, checking and stirring until fully melted. Once melted, pour this mixture over the crushed biscuits and stir thoroughly until all the biscuit crumbs are evenly coated.

Next, take a 12 x 36 cm rectangular tin (or a 23-25 cm round flan tin) and press the biscuit mixture firmly into the bottom and up the sides, creating an even layer. Use the back of a measuring cup or your fingers to ensure it’s well compacted. Once done, place the tin in the refrigerator to chill while you make the filling, allowing the base to firm up.

Step 2: Make the Chocolate Filling

Break the dark and milk chocolate bars into smaller pieces and place them in a large heatproof bowl. Melt the chocolate in the microwave, heating it on Medium power for 2-3 minutes. Stir the chocolate every 30 seconds to ensure it melts evenly and doesn't burn. Once smooth and fully melted, remove it from the microwave and stir in the vanilla extract.

Next, sift in the icing sugar, mixing well until there are no lumps and the mixture is smooth and glossy. In a separate bowl, whip the 200ml of whipping cream using an electric mixer until it reaches soft peaks—this means it should hold its shape but still be smooth and creamy. Gently fold the whipped cream into the melted chocolate mixture using a spatula, taking care to maintain the airy texture.

Once combined, pour the chocolate filling into the prepared biscuit crust, smoothing the top with a spatula or the back of a spoon. Cover the tart with plastic wrap or a lid and chill in the refrigerator for at least 2 hours, or for up to 2 days for maximum flavor development.

Step 3: Serve the Tart

When you’re ready to serve, carefully remove the tart from the tin. To do this, run the tip of a small, pointed knife along the edges to loosen it. If the tart feels too firm, let it sit at room temperature for about 30 minutes to soften slightly, making it easier to remove.

Once loosened, gently slide the tart onto a flat serving plate. To decorate, place a few teaspoons of crème fraîche in the center of the tart or around the edges, depending on the shape. Top each dollop with a fresh raspberry for a pop of color and flavor. Finally, lightly dust the entire tart with icing sugar for an elegant touch.

Slice the tart into thin pieces for serving and present it with extra raspberries on the side for a delightful accompaniment. Enjoy!