This recipe consists of a chocolate biscuit base, a silky white chocolate cream center, and a milk chocolate ganache top with a signature swirl.
No-Bake Layered Chocolate Cream Tart
Ingredients
1. The Chocolate Biscuit Base
- 300g Chocolate digestive biscuits or Oreo cookies (fillings removed)
- 100g Unsalted butter, melted
2. The White Cream Center
- 200g White chocolate, finely chopped
- 150ml Heavy cream (to melt the chocolate)
- 150g Mascarpone or full-fat cream cheese, softened
- 1 tsp Vanilla extract
3. The Chocolate Ganache Top
- 200g Milk chocolate, chopped
- 120ml Heavy cream
- Optional: A pinch of flaky sea salt for garnish
Instructions
Step 1: Prepare the Base
- Crush the biscuits into fine crumbs using a food processor or a rolling pin.
- Combine the crumbs with the melted butter until it resembles wet sand.
- Press the mixture firmly into a 9-inch tart pan, covering the bottom and sides.
- Chill in the freezer for about 20 minutes to set.
Step 2: Make the White Filling
- Heat the 150ml of cream until it just begins to simmer.
- Pour the hot cream over the chopped white chocolate and let it sit for 2 minutes, then whisk until smooth.
- In a separate bowl, beat the mascarpone/cream cheese with vanilla until smooth.
- Fold the white chocolate mixture into the cream cheese until uniform.
- Pour into the chilled crust and smooth the top.
- Refrigerate for 1–2 hours until firm.
Step 3: Add the Ganache and “Swirl”
- Melt the milk chocolate and the 120ml of cream together (microwave in 30-second bursts or use a double boiler) until glossy.
- Pour the ganache over the set white layer.
- The Swirl: Wait about 5 minutes for the ganache to slightly thicken. Using the back of a spoon, start in the center and move in a circular motion outward to create the ridges seen in the photo.
- Sprinkle with sea salt if desired and chill for at least 4 hours before serving.