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NO BAKE DARK CHOCOLATE TART

Surabhi Sehgal
No Bake simple recipe for a Dark Chocolate Tart infused with Rosemary. Perfect for Christmas.
5 from 2 votes
Prep Time 30 mins
Cook Time 4 hrs 30 mins
Total Time 5 hrs
Servings 6 People

Ingredients
  

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

Instructions
 

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.

TO ASSEMBLE:

  • 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.