Some Sundays call for a proper baking project. This is not one of those Sundays. This decadent chocolate tart needs no oven, no baking skills, and just five ingredients – yet looks and tastes impressive enough that nobody needs to know how little effort actually went into it. Rich, silky and deeply chocolatey, it’s the kind of dessert that turns a simple Sunday roast into something a little more special, with barely any of the fuss.

Five-Ingredient No-Bake Chocolate Tart

Serves 8 | Prep: 15 minutes | Chill: 1–2 hours

Ingredients

• 175g plain sweet biscuits (such as digestives or Granita), finely crushed
• 150g unsalted butter, melted
• 300ml thickened cream
• 200g dark chocolate (good quality, at least 45% cocoa), finely chopped
• 40g shelled pistachios, roughly chopped

Method

1. In a large bowl, mix the crushed biscuits with two-thirds of the melted butter until well combined and the texture resembles wet sand. Press firmly into the base and up the sides of a 20cm round, loose-bottomed tart or cake tin, using the back of a spoon to compact it evenly. Pop it in the fridge while you prepare the filling.
2. In a saucepan over low heat, gently warm the cream with the remaining butter until just below boiling point — small bubbles forming at the edge of the pan, but not a full simmer. Remove from the heat and add the chopped chocolate, stirring continuously until completely melted and smooth.
3. Allow the mixture to cool for 5 minutes, then pour it over the chilled biscuit base. Sprinkle the chopped pistachios evenly over the top and return to the fridge for 1–2 hours, or until fully set.
4. Run a warm knife under hot water and dry it before slicing, for clean, neat cuts every time.

Tips

• For an extra hit of flavour, finely chop fresh mint leaves and whip them through some softly whipped cream to serve alongside each slice.
• A pinch of good sea salt flakes scattered over the top with the pistachios adds a lovely contrast to the richness of the chocolate.
• No pistachios on hand? Toasted hazelnuts, flaked almonds or even a dusting of cocoa powder all work beautifully as a finishing touch.
• This tart keeps well covered in the fridge for up to 3 days, making it a great make-ahead option if you’re having guests over.