No-Bake Chocolate Tart with PX Sherry

No-bake chocolate and PX sherry tart

  • serves 12
  • Easy

Christmas puds need lots of chocolate, a healthy amount of alcohol and a lot of cream. 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

Advertisement

This no-bake chocolate and PX sherry tart recipe is created by original GBBO winner and expert baker Edd Kimber.

Advertisement

Ingredients

OREO BISCUIT BASE

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

CHOCOLATE SHERRY GANACHE

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

SHERRY WHIPPED CREAM

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

Chocolate Caramel Tart Recipe with Peanuts

Nutritional Information

  • Kcals 674
  • Fat 56.6g
  • Saturates 33.5g
  • Carbs 31.7g
  • Sugars 24.9g
  • Fibre 3.7g
  • Protein 5.3g
  • Salt 0.4g
Advertisement