Olive Magazine
No-Bake Chocolate Tart with PX Sherry

No-bake chocolate tart with PX sherry

Published: December 7, 2019 at 10:15 am
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  • Preparation and cooking time
    • Total time
    • + chilling + freezing
  • Easy
  • Serves 12

Raisiny pedro ximénez sherry adds classic festive flavour to this delicious chocolate tart. It’s also a no-bake recipe so can be whipped up with little effort

Nutrition:
NutrientUnit
kcal674
fat56.6g
saturates33.5g
carbs31.7g
sugars24.9g
fibre3.7g
protein5.3g
salt0.4g
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This no-bake chocolate and PX sherry tart recipe is created by original GBBO winner and expert baker Edd Kimber.

Make it for an impressive festive dessert, then check out our profiteroles, sherry trifle, yule log and more Christmas dessert ideas.

Ingredients

OREO BISCUIT BASE

  • 200g Oreos
  • 85g unsalted butter, melted
  • a pinch sea salt flakes

CHOCOLATE SHERRY GANACHE

  • 250g dark chocolate (65-70% cocoa solids), finely chopped
  • 250g milk chocolate (40-45% cocoa solids), finely chopped
  • 20g unsalted butter
  • 250ml double cream
  • 50ml pedro ximénez sherry

SHERRY WHIPPED CREAM

  • 400ml double cream
  • 4 tbsp pedro ximénez sherry
  • 1 tsp vanilla bean paste
  • 50g dark chocolate, melted

Method

  • STEP 1
    To make the tart base, pulse the Oreos in a food processor until finely ground. Add the butter and salt, and process to combine (if you don’t have a food processor, crush the cookies in a bowl with a rolling pin until fine). Tip the mixture into a 23cm loose-bottomed tart tin and press firmly into the base and up the sides in an even layer, then chill until solid.
  • STEP 2
    For the ganache filling, put the chocolates in a bowl. Put the butter and cream into a pan over a medium heat and bring to a simmer, then pour the cream mixture over the chocolate and leave for 1 minute before stirring together to form a smooth ganache. Pour in the sherry and stir to combine. Pour the ganache into the tart base and gently spread into an even layer. Chill until set.
  • STEP 3
    For the cream topping, whisk the cream, sherry and vanilla until the mixture holds soft peaks. Spread over the top of the tart, not quite to the edge. To make the chocolate curls, pour the melted chocolate onto the back of a baking tray and spread into a thin and even layer. Put the tray into the freezer for 2 minutes until the chocolate has lost its shine but isn’t frozen solid. Use a bench scraper or metal spatula to scrape the chocolate into curls and shards. Scatter the chocolate over the cream and serve. The tart will keep in a sealed container in the fridge for 2-3 days.

Discover more of our indulgent chocolate tart recipes

Chocolate Caramel Tart Recipe with Peanuts
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