It’s December, finally! There is a nip in the air. The wool-socks-fireplace season has arrived! The blankets and rugs have been retrieved from the attic. December is all about family gatherings and welcoming Christmas.
Christmas is amongst the most beautiful festivals celebrated worldwide. The fairy lights adorn the streets and balconies. This is the season of freshly baked Plum Cakes, of kids singing carols and of families coming together to decorate the Christmas tree. It indeed is a festival of joy and bonhomie!
For me, this festival takes me back to that cozy evening in Toronto, when we snuggled together near our fireplace only to be greeted with the season’s first snowfall. It was my older son’s first white Christmas and the snow made him happy like no other! I vividly remember the excitement in his eyes on seeing the snow for the first time.
Now years later, Christmas at our home means allowing my two boys to feast on homemade sweet treats. Okay, count them as three (the husband equally loves the Christmas goodies or any desserts for that matter). From the moment the aroma of Chocolate melting wafted through my kitchen, they started making innumerable rounds, pleading me to allow them a bite. Since it was an easy recipe, I allowed the kids to join me in making the Tart and to munch on a handful of Chocolate Chips along the way.
NO BAKE DARK CHOCOLATE TART: This No Bake Dark Chocolate Tart has a beautiful velvety texture paired with the crunch of the chocolate biscuit base. The Tart filling has a beautiful silky texture, which when infused with fresh Rosemary and a hint of Salt, offers a delightful sophisticated flavour. Throw in some juicy Pomegranate arils and White Chocolate Chips, and your blissful Tart is ready. This luscious velvety Dark Chocolate Tart is what dreams are made of and trust me once you’ve had a slice, you will keep going back for more.
While Christmas baking can seem like an elaborate affair, this simple no bake recipe can come in handy for those who are on the lookout for a simple recipe that appears like one slaved for hours putting it together! This Dark Chocolate Tart comes together effortlessly and beautifully. I find the whole process of making it therapeutic and meditative.
Cream cheese: It is a fresh, soft, mild-tasting cheese with a sweet and a slightly tangy profile. It is made from the goodness of milk and cream. Cream Cheese is the main ingredient that gives the irresisteble silky texture to the Tart filling.
Dark chocolate: Dark chocolate is inherently quite intense in flavour. Since Dark Chocolate is our main ingredient, I suggest you use the best quality available to you. I like to use Lindt 75% Dark Chocolate, however 50 or 60% Dark Chocolate would also work.
Digestive Biscuits: These biscuits form the base of our Tart. Honestly you can use any basic store brought biscuit pack. The coarsely ground biscuits impart crunch to the otherwise velvety Tart.
Pomegranate seeds: The sparkling jewels of Pomegranate impart a stunning red hue to our Dark Chocolate Tart giving it a festive look. When paired with Chocolate, the Pomegranate offers a burst of flavour which is a pleasant surprise element.
Vanilla extract: Luxurious, sensual and elegant, Vanilla extract gives the midas touch to the tart. I suggest that you use the best quality Vanilla as this is a no bake recipe with no room to hide and requires the best ingredients.
Rosemary: Rosemary is the queen of aromatic herbs. It imparts a distinct depth to our Dark Chocolate Tart. This very pronounced lemony-pine flavoured herb tastes and smells irresistibly delicious when paired with Dark Chocolate. This flavour combination is a match made in heaven.
Maple Syrup: I have used Maple Syrup to sweeten the Dark Chocolate Tart for let’s be honest, who does not like the caramelly flavour of Maple paired with Chocolate. If you have access to good quality pure Maple syrup, now would be the time to use it. Its flavour is unparalleled.
Salt: The addition of Salt balances the sweet Tart and adds that oomph factor. I have used Pink Himalayan Salt, however any salt would work in this recipe as we are using a very small quantity.
HOW TO MAKE NO BAKE DARK CHOCOLATE TART:
HOW TO MAKE THE BASE: To make the base, pulse the digestive biscuits with Vanilla, melted Butter, Dark Cocoa Powder and Salt in a food processor. Once you have a sand like crumb that stays together when you hold it, you are ready to transfer this mixture to the Tart mould.
Brush the tart mould with melted butter, line with a parchment paper and fill it with the biscuit mix. Press the mixture onto the bottom and up the sides of a tart pan. Place it in the fridge for 30 minutes to firm up before adding the filling.
HOW TO MAKE THE DARK CHOCOLATE GANACHE FOR THE FILLING: To make the Ganache, to a food processor add the Cream Cheese, Maple Syrup, Vanilla extract, Salt, melted Dark Chocolate and pinch of salt. Mix this with an electric mixer or a hand whisk until the filling looks smooth and velvety. Now add a sprig of Rosemary to this mix, give the Ganache a stir and leave it aside for a few minutes for the rosemary flavour to infuse. After 6-7 minutes, remove the Rosemary from the Ganache, mix well and pour it over the chilled biscuit crust. top with Pomegranate, Chocolate Chips and few Rosemary sprigs. Refrigerate until set.
Top with Pomegranate arils, Chocolate Chips and Rosemary sprigs. Refrigerate until set.
HOW TO SERVE NO BAKE DARK CHOCOLATE TART:
This Tart encapsulating the goodness of cream cheese and chocolate is by itself a wholesome dessert. You can also enjoy it with a cup of steaming Hot Cappuccino on wintery Christmas nights. Or indulge your friends with a decadent slice of this Chocolate Tart for afternoon hi-tea. After all Christmas is the time for sharing, rejoicing, merrymaking and indulging in sweet treats.
Do make this easy peasy No-Bake Dark Chocolate Tart this Christmas and see your family happily relish it! Don’t forget to tag me on Instagram @supaintsonplates #supaintsonplates if you do. I would be delighted to hear from you.
NO BAKE DARK CHOCOLATE TART
FOR GANACHE FILLING:
- 2 Cups Cream Cheese
- 2 Cups /12 oz 75% Dark Chocolate coarsely chopped
- 4 Tbsp Maple syrup
- 3 Tbsp Heavy cream
- 1 Tsp pure Vanilla extract
- Pinch of Salt
- 1 sprig Rosemary
FOR THE CRUST:
- 24 Digestive Biscuits
- 5 tbsp /(85 g) Unsalted Butter melted
- 2 tbsp Dark Cocoa Powder
- Pinch of Salt
FOR THE GARNISH:
- 2 tbsp Pomegranate Arils
- Few Rosemary sprigs
- 1 tbsp White Chocolate Chips
TO MAKE THE CRUST:
- Pulse the biscuits with filling in a food processor with butter, sea salt and dark cocoa powder.
- Brush the tart mould with butter and transfer the biscuit mix. Press the mixture onto the bottom and up the sides of a tart pan
- Press the mixture onto the bottom and up the sides of a tart pan.
- Place it in the fridge for 30 minutes to firm up before adding the filling.
TO MAKE THE GANACHE
- To a bowl add the cream cheese, maple syrup, vanilla extract, sea salt, melted dark chocolate and pinch of sea salt.
- Mix this with an electric or hand whisk until the filling looks smooth and velvety.
- Now add a sprig of rosemary to this mix, give the ganache a stir and leave it aside for a few minutes for the rosemary flavour to infuse.
- After 6-7 minutes, remove the rosemary from the ganache , mix well and pour it over the chilled biscuit crust, top with pomegranate, chocolate chips and few rosemary sprigs. Refrigerate until set, at least 4 hours or overnight.