No Bake Chocolate Tart

Recipe Ingredients:

For the base

• 300 g Oreo chocolate biscuits
• 50 g milk baking chocolate
• 50 g soft butter
• 1/2 teaspoon(s) of fleur de sel 

For the chocolate cream

• 100 g of very good quality dark baking chocolate
• 25 g cornstarch
• 6 cl whole milk
• 50 cl of whipping cream
• 50 g cocoa powder
• 75 g caster sugar
• 1 teaspoon of liquid vanilla extract
• 1/2 teaspoon(s) fleur de sel

Preparation : Follow our easy steps to prepare the no bake chocolate tart for 6 persons.

Mix together the biscuits and 50 g of chopped milk chocolate.

Add the butter and fleur de sel and mix again.

Press the mixture into the bottom and up the sides of a 22-24 cm diameter pie mould with your fingers.

Set in the fridge for 1.5 hours.

Prepare the cream.

Chop the dark chocolate. Dissolve the cornstarch in the milk at room temperature.

Pour the cream into a large saucepan.

Add the chopped chocolate, cocoa powder, sugar and vanilla extract. Heat over low heat, stirring with a small whisk.

Remove from the heat and add the fleur de sel and cornstarch diluted in the milk.

Mix and put back on low heat.

Thicken the mixture with a wooden spoon for about 10 minutes until you have a smooth consistency.

The mixture should not boil, so remove the pan from the heat for a few seconds if necessary, from time to time.

Transfer to a large bowl, cover with plastic wrap and refrigerate for 15 minutes.

Pour over the tart base. Refrigerate for about 6 hours. Top-up with fresh raspberries. Serve.

Do not keep more than 24 hours in the refrigerator, as the base will soften.