How does this tart require no baking?

Simply put, we haven’t used any ingredients that require baking! While we do use a saucepan to heat some cream, this tart is created through multiple stages of cooling in the fridge.

We start with the biscuit base, which combines melted butter, crushed digestive biscuits, and cocoa powder. To set this base, we need to place it in the fridge so that the butter can re-solidify. This process results in a deliciously buttery and crisp base, like the one you’d find in a cheesecake.

For the chocolate ganache, chilling it in the fridge allows the chocolate to set into a smooth, creamy consistency—perfect on top of that crunchy base. Yum!

Equipment

• 22cm loose base tart pan
• Piping bag (optional)
• Food processor (or rolling pin)

Ingredients

The Biscuit Base

• 225g digestive biscuits
• 1 tbsp cocoa powder
• 90g unsalted butter (melted)

Chocolate Filling

• 257ml extra thick double cream
• 2-4 tsp espresso
• 340g dark chocolate (around 65% cocoa)

Coffee Whipped Cream

• 60ml double espresso
• 310ml extra thick double cream
• 2-4 tsp granulated sugar (optional)

Method- Biscuit Base

1. Add your digestives to a food processor and pulse to a fine crumb consistency. If you don’t have a food processor, pop the biscuits in a bag and use a rolling pin to bash them until they become fine crumbs.
2. Pour the smashed biscuits into a large bowl and add the cocoa powder. Stir until incorporated.
3. Add the melted butter and stir until combined.
4. Grease your tart tin with butter (make sure to do the sides!).
5. Add your biscuit mixture to the tin and press down using a cup measure or a spoon. Make sure it is well compressed to ensure it won’t be too crumbly.
6. Refrigerate for at least 30 minutes.

Chocolate Ganache

1. Add the chopped chocolate to a heatproof bowl and add the 2-4 teaspoons of the double espresso. (use more espresso if you would like a stronger coffee flavour)
2. Add your extra thick double cream to a saucepan and warm until just boiling.
3. Pour over the chocolate and wait 1 minute until you start stirring. Keep stirring until you have a smooth and glossy texture.
4. Place in the fridge for 30 minutes and then spoon onto your now set biscuit base.
5. Use a spoon to create a smooth even layer across the base, and place back in the fridge for at least 1 hour.

Coffee Cream

1. Brew a double espresso. Optional: If you want a bit of sweetness in the coffee cream, add 2-4 teaspoons of granulated sugar to the espresso and stir until dissolved.
2. Wait for the espresso to get to room temperature before placing in the fridge to become cool (about 30 minutes).
3. In a large bowl, whip your cream using an electric whisk or hand whisk. Once it has reached a soft peak consistency, add 30ml of the double espresso and whisk until combined.
4. Add the remaining 30ml of espresso, and whip until thickened. If piping, pop the cream in the fridge for 15 minutes to become cool.
5. Take your tart and the coffee cream, and either spread or pipe the cream on top.
6. Top with a sprinkle of cocoa powder, and enjoy!