5 from 2 votes
Mary Berry Chocolate Truffle Tart (No Bake)
This decadent chocolate truffle tart has a crisp biscuit base and a rich chocolate filling. A perfect no-bake dessert for chocoholics everywhere!
Prep Time
15 mins
Additional Time
8 hrs
Servings:
10
Calories:
518 kcal
Course:
Dessert
Cuisine:
British
Ingredients
For the base
- 1 cup chocolate chips see note 1
- ½ cup butter unsalted
- 3 tbsp golden syrup or corn syrup / honey
- 5 ½ oz butter biscuits see note 2, plain
For the filling
- 7 oz chocolate chips see note 1
- ⅓ cup cream heavy / double, 80ml
- 3 tbsp baileys or extra cream
- 1 tbsp golden syrup or corn syrup / honey
- 1 cup cream heavy / double
To decorate
- chocolate truffles
- icing sugar , to dust
Instructions
Make the crust
- Line the bottom and sides of an 8-inch springform cake tin with baking paper. A little cake release will ensure the paper sticks to the pan but don't spray the paper itself after lining the tin.
- Place the chocolate chips, cubed butter and golden syrup in a mixing bowl. Microwave for 30 second bursts until the butter and chocolate start to melt and stir until completely smooth. You can also do this over a double boiler – place the bowl over a saucepan of barely simmering water and allow the chocolate to melt slowly.
- Break up the biscuits into small pieces using a knife or simply your hands. We want small pieces but no crumbs / dusty bits. Stir the cookies into the melted chocolate and transfer to the prepared pan. Press down firmly with the back of a spoon to create an even base and chill in the fridge until set.
Cup of Yum
Make the filling
- Place the chocolate, cream, Baileys and golden syrup in a mixing bowl and microwave for 30 second bursts, stirring, until the chocolate melts. Set aside to cool slightly.
- Whisk the cream with a hand or stand mixer on medium speed until soft peaks form. Reserve a few tablespoons for piping on the tart (optional!).
- Gradually fold the whisked cream into the melted chocolate until evenly combined with no white streaks. Reserve a small amount of cream to pipe on the tart as decoration if you like.
- Pour the truffle filling over the chilled base and use a small offset spatula to level. Chill in the refrigerator for at least two hours or overnight until set.
Decorate and serve
- Release the tart from the springform tin and peel the paper off the sides and bottom. Pipe the cream on the tart, if using. Arrange the truffles around the edge of the tart and dust with a little icing sugar.
- To slice, run a sharp knife under hot water, dry and press down firmly to cut the tart.
Notes
- Note 1: I like to use semi-sweet chocolate chips but you can also use a good quality baking chocolate bar. Chop it into small pieces before using.
- Note 2: you can use any type of plain biscuits / cookies in the base or go for something like Oreos.
Nutrition Information
Calories
518kcal
(26%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
37g
(57%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.4g
(20%)
Cholesterol
63mg
(21%)
Sodium
166mg
(7%)
Potassium
274mg
(6%)
Fiber
4g
(16%)
Sugar
27g
(54%)
Vitamin A
769IU
(15%)
Vitamin C
0.2mg
(0%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 518
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 63mg | 21% |
| Sodium | 166mg | 7% |
| Potassium | 274mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 27g | 54% |
| Vitamin A | 769IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.