Quick and easy to make tart recipes

2016-10-05 06:00
No-bake velvet-textured chocolate tart. Photo: SASHIKA PILLAY

No-bake velvet-textured chocolate tart. Photo: SASHIKA PILLAY

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No-bake chocolate tart

Serves: 9 slices

Prep time: 25 minutes

Refrigerate: 60 minutes

There is something special about having friends over and serving them something you have made from scratch. However, with sunshine and clear skies on the way as the Bay prepares for summer, who has time to fuss over dessert preparation in the midst of kitchen heat? Luckily, with this seven-step recipe, you can whip up a decadent chocolate tart in less than 30 minutes and your dessert will be ready to serve within an hour of setting.

Not only is this recipe quick and easy as chocolate pie, it is also completely no-bake and only requires five ingredients. It can also be a perfect make-ahead dessert for family get-togethers and picnics.

Although convenient for summer, this dessert goes well with a strong cup of coffee, ideal for those winter days when all you want to do is climb under the covers with a great book, coffee and of course, chocolate.

Chocolate lovers be warned, this little indulgence is quite addictive. The chocolate ganache filling, which tastes like velvety chocolate mousse, melts in your mouth while the biscuit base balances out the rich sweetness, adding a bit of crunch.

The garnish options are endless. You could add strawberries, raspberries, blueberries, cherries or any fruit of your choice. You could also drizzle chocolate sauce or decorate with chocolate shavings. For something plain and elegant, break pieces of dark chocolate and simply add the pieces to the dessert (see photo). Whichever garnish option you opt for, this impressively easy chocolate tart will become one of your no-bake favourites.



2 packets of tennis biscuits, or biscuits of your choice

180g butter, melted

Chocolate filling:

250ml dessert cream

250g good quality chocolate

35g butter

Pinch of salt


1. Place the biscuits into a large resealable plastic bag. Crush the biscuits until fine crumbs form. The crushed biscuits should resemble bread crumbs.

2. Transfer the crumbs into a medium-sized bowl and add in the melted butter. Stir with a spatula until well-combined.

3. Press the crumb mixture into a springform pan, spreading the mixture about 3 cm up the sides, depending on how thick you prefer the crust. Refrigerate the crust for at least 15 minutes.

4. Meanwhile, for the chocolate filling, break the chocolate into small pieces and place in a medium-sized bowl. Add a pinch of salt.

5. Heat 250ml of cream until it reaches a boiling point. Remove the cream. (You could either heat the cream in a microwave or on the stove.)

6. Pour the hot cream over the chocolate and stir with a spatula until all the chocolate has melted. Add 35g of butter and stir to incorporate.

7. Transfer the chocolate mixture into the crust. Refrigerate for at least an hour or leave overnight.

Peppermint crisp tart

Prep time: 15 minutes

Refrigerate: 60 minutes

Serves: 5 to 7

The kids will be on holiday soon, and what better way to spend time with your little chefs, than to prepare a delicious no-bake peppermint crisp tart with them? This classic South African dessert tastes as good as it looks, yet it could not be easier to make. The traditional peppermint crisp tart recipe is one that has been shared, loved and passed down from many generations. While this classic dessert has usually been made in a rectangular dish, it could easily be made in a round dish by cutting the square-shaped biscuits to fit the shape of your dish.


1 packet of tennis biscuits

2 cups of cream

1 can of caramel

1 slab or 150g peppermint crisp chocolate


1. Once you have selected a dish, cover the bottom of the dish by placing the biscuits in rows. If using a round dish, simply break pieces of the biscuits to fill in the gaps.

2. In a mixing bowl, add the caramel and stir with a spatula until smooth.

3. In a separate medium-sized bowl, whisk cream until stiff peaks form.

4. Gently mix in the caramel and add in pieces of chocolate.

5. Spread an even layer of the caramel mixture over the biscuits.

6. Add an extra layer of tennis biscuits and caramel mixture with the remaining ingredients.

7. Refrigerate for at least an hour.

8. Once refrigerated, decorate with pieces of Peppermint Crisp chocolate.

Sashika Pillay is i-Express’ correspondent in Nelson Mandela Bay. She worked as intern reporter at Media 24’s Port Elizabeth Express last year.

Apart from her passion for being creative with the written word, she is also enjoying coming up with new recipes. In this issue she shares two recipes she has created for

those with a sweet tooth.

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