Easy No Bake Chocolate Tart (Printer-Friendly)

Rich chocolate tart with creamy filling and crunchy crust, chilled until set. Great for easy, special desserts.

# What You’ll Need to Cook:

→ Tart Shell

01 - 180 g graham cracker crumbs
02 - 50 g granulated sugar
03 - 115 g unsalted butter, melted

→ Chocolate Filling

04 - 240 ml heavy cream
05 - 200 g dark chocolate, chopped
06 - 2 tablespoons corn syrup or glucose
07 - 60 g unsalted butter, cut into pieces

→ Garnish

08 - Chopped hazelnuts
09 - Dried rose petals (optional)
10 - Edible gold flakes (optional)

# Steps to Prepare:

01 - In a medium bowl, mix graham cracker crumbs with granulated sugar. Stir in melted butter until the mixture resembles wet sand.
02 - Press the mixture evenly into the base and sides of a 20 cm tart pan. Compact firmly using the back of a spoon.
03 - Refrigerate the tart shell to set while preparing the filling.
04 - Pour heavy cream into a medium saucepan and heat over medium until just beginning to boil.
05 - Remove saucepan from heat. Add chopped dark chocolate and corn syrup. Mix until chocolate is fully melted and smooth.
06 - Gradually add butter pieces, stirring until completely melted and the chocolate mixture is glossy.
07 - Pour the chocolate filling into the prepared tart shell, smoothing the surface if necessary.
08 - Refrigerate the chocolate tart for at least 6 hours, preferably overnight, until fully set.
09 - Before serving, top with chopped hazelnuts. Add dried rose petals and edible gold flakes if desired.

# Extra Cooking Tips:

01 - A store-bought 20 cm tart shell can be substituted for convenience.
02 - For best results, chill the tart at least 6 hours or overnight for a perfect set.
03 - Fresh berries or a dusting of powdered sugar can be used for additional decoration.

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