No-Bake Terry’s Chocolate Orange Tart!
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A DELICIOUS no-bake Terry’s chocolate orange tart – a no-bake biscuit crust, and a creamy chocolate orange filling… heaven!
Chocolate orange
Obviously, I am obsessed with Terry’s Chocolate Orange… I now have SEVEN recipes dedicated to the delicious Chocolate that is all worldly and holy – but this one is SO easy to make, and so delicious to eat it is silly.
Obviously, one of my best successes so far is my No-Bake Chocolate Orange Cheesecake – one of the most popular recipes on my blog by far, and you all LOVE it! But this little beauty is for those of you who want something deliciously no-bake, creamy, chocolatey orangey – but even easier than my cheesecake! It’s basically just the cheesecake, but without the cream cheese, but hey ho… it’s delicious.
Biscuit Base
For a tart like this I always tend to use a biscuit crust like you do in a cheesecake because it’s easy. I always use a digestive biscuit for a base like this as they are cheaper to buy, have a nice flavour, and it creates a lovely crunchy base for any dessert. I always blitz my biscuits in a food processor to a really fine crumb, as you can’t really afford to have too many big lumps in the biscuit. You can use a bowl with the end of a rolling pin, or a sandwich bag, but as I say – a really fine crumb is needed.
You can then melt down some baking spread, or unsalted butter, until smooth and mix into the biscuits. It creates a wet sand like texture and this is exactly what you need. Press this into the base and sides of a 9″ loose bottomed tart tin firmly. I find it easier to use the back of a spoon to press it into the sides first, and then use the leftover on the base to make sure that it’s all evenly distributed.
You can make the base chocolate flavoured by adding in 25g of cocoa powder, and using the rest of the recipe as normal. I generally prefer to use cocoa powder compared to a chocolate covered biscuit as I find it sets better.
Tart filling
The filling for this tart is only three ingredients, and it really is so simple to make. I whip together double cream and icing sugar to soft peaks first, and I generally do this with an electric hand mixer. You can of course do this by hand, or with a stand mixer, you just want to make sure you get to soft peaks and don’t over whip.
I melt the Terrys chocolate orange until smooth in the microwave in short bursts, and let it cool slightly, before mixing into the whipped cream. I find it creates a more mousse like texture doing it this way which I adore. If your chocolate sets into little bits, it’s seized slightly with the temperature. You want to make sure that the melted chocolate has properly cooled before whipping it in to prevent this – but you can also gently fold it with a spatula to help prevent this.
Decoration
The decoration is equally as simple as the rest of the dessert, because it’s one of the ingredients already in it. Technically, to include sprinkles as a decoration, this is only a SIX INGREDIENT recipe. I would personally say five ingredients as I don’t count sprinkles, but that’s just me.
I don’t add any whipped cream to this one, as I like fanning out a Terrys with the circle of the tart, but that is up to you. After I have spread the filling on the base, I add the terry’s segments and sprinkles straight away so that they set into the tart as it’s in the fridge as well.
Tips & Tricks
- This recipe will last for 3+ days in the fridge
- You can use any of the Terry’s, I just use the classic one
- You can freeze this dessert for 3+ months
- I use this tart tin for this recipe
No-Bake Terry's Chocolate Orange Tart!
Ingredients
Biscuit Base
- 300 g digestives
- 100 g unsalted butter
Tart Filling
- 300 ml double cream
- 75 g icing sugar
- 250 g terry's chocolate orange
Decoration
- terry's chocolate orange
- sprinkles
Instructions
For the Biscuit Base
- Using a food processor, or a large bowl with a rolling pin, blitz your biscuits up to a fine crumb.
- Melt your butter, and mix it in until combined.
- Press into the sides and base of a 23cm 9" loosed bottomed tart tin - I tend to squish the sides in first, and then do the base of it.
For the Filling
- Chop the chocolate up and melt in a bowl over a pan of simmering water - or in the microwave in short bursts on a low heat. Leave to cool slightly.
- Whip the cream and the icing sugar up to soft peaks
- Fold through the slightly cooled chocolate, and then spread the mixture onto the biscuit base.
- I then add my Terry's Chocolate Oranges slices and sprinkles now so they set into the tart - but you can also do this after.
- Leave the tart to set in the fridge for 2-3 hours, or overnight.
Notes
- This recipe will last for 3+ days in the fridge
- You can use any of the Terry's, I just use the classic one
- You can freeze this dessert for 3+ months
- I use this tart tin for this recipe
ENJOY!
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J x
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Hiya ,
I would like to try this . You have said if you want a stiffer set just to pour the liquid cream in ? Do I need to heat the cream and pour over the chocolate ? What do I do with the icing sugar ?
Hi Jane
I want to do a practice with this this week can I use a loose tin like I use for the cookie pie ? Thanks xx
Yes so I use a loose bottomed tin as it’s much easier to get out!
Awww okie doke thank you, is it the same consistency as the cookie pie? Sorry! Got a new mixer and it’s killing my confidence because I can’t get the hang of it x
Just made this and it looks incredible. I think the biscuit base didn’t seem to want to stick to the side very well, especially when I put in the filling so I wonder if I should have refrigerated the base for a while first? Or maybe I whipped my cream a little too much? Either way, I’m very pleased with it and can’t wait to try it Christmas Day!
Another amazing tart recipe. I’m slowly making my way through them but this one is definitely one of my favourites. Perfect for Christmas time too. Thanks Jane!
I made this yesterday & have to say it’s such an amazing recipe! Thank you for sharing Jane! One thing I want to ask though, I think my base is perhaps a little too crumbly, is there anything I can do to firm it up a little more?
How did you break the biscuits up? x
I used a food blender to break them up, like how you did in your video xx
Oh how strange! It really does just take really pushing it into the sides – but you can add more butter if you want! x
I’ll keep trying & see how I go. The one I made the other day hasn’t lasted long at all so it’s a good excuse to try it again! Thanks for your help 😊 xx
I tried this over the weekend after seeing the Instagram post and it was so easy to make! Like another reviewer, I experimented and did half dark and half milk chocolate and it turned out perfectly. The recipe is divine and we got about 16 slices out of it. Can’t wait to make this again for Christmas! Fantastic recipe Jane, thanks for sharing!
So I’ve had this recipe saved on my phone for months waiting for a good reason to make it. Then one day a friend tells me she loves chocolate oranges and I knew her birthday would be the right time to make it.
The recipe itself was so simple and straightforward that honestly I felt like it was almost too easy, like I knew I’d mess it up… especially after reading some of the comments.
The base I was worried was going to still be too crumbly, I think I over-whisked the cream, and I was a little impatient to mix the chocolate in (a bowl of melted chocolate orange? I had to remove the temptation asap!).
But today I am honestly so happy with the result! The mixture firmed right up in the fridge overnight, it popped right out of the tin with minimal effort (I used a loose base one) and it looks truly wonderful once the slices and sprinkles are added.
If you plan on making this just trust the process, it all felt like it wasn’t going to work out for me but in the end it exceeded expectations. I wasn’t too creative (I decorated mine with slices and gold sprinkles), but I used a dark chocolate orange for the majority of the filling (2 thirds dark, 1 third normal). I also did 50/50 dark and normal for the decorative slices too which looked really good. If you find normal chocolate orange too sweet then I highly recommend using a mix with dark or even just dark on it’s own as the cream and icing sugar already add a lot of sweetness.
Thank you Jane for sharing this recipe, my friend and her family are really impressed and I can’t wait for them to drop off a slice for me tomorrow!
Hi Jane,
So if made this once before for myself and my partner and it’s our absolute favourite! However we can never get through it all so I’m looking at doing only half the mixture or even 2/3 if need be. What size tin would you recommend for either of those please? X
As this is made into a tart tin it’s slightly different – but theoretically about a 6/7″ would be okay for half? x
Fab thank you Jane! X
Could you not freeze it? Then when you want it defrost it overnight?
Yes you can!
If you love chocolate orange this is the recipe for you!
Such an easy and simple recipe to do. Didn’t take long at all. I left the tart to set for the recommended 5-6 hours and it was perfect. The flavour was so tasty and the chocolate orange flavour really came through. My partner loved it!! Can’t wait to make this again. Just one question. Would a shortbread base work instead of a digestive base? X
Ahh yay!! And yes it would work with shortbread, but I would use about 90g butter as some shortbreads really don’t need much! x
Hi Jane!
Made this a few weeks ago now and it was our favourite to date! Absolutely beautiful and everything worked well using your recipe!
So I’m hoping to do it this in other flavours eg. Milkybar, mint chocolate, caramac etc, would you recommend using the exact same recipe but just changing the chocolate so instead of 250g of terrys use 250g of caramac or something? Thank you xxx
Hey! So, unfortunately, it doesn’t quite work as a straight switch – whiter chocolates are more likely to split, but also need more chocolate in comparison to cream often! x
Ah I see, thank you! if I was to make a caramac one, how many g of caramac and cream would you suggest ? X
In all honesty I’m not certain – caramac doesn’t always behave the same as white chocolate (As it’s not chocolate) – but its worth trying the 3:1 ratio! I am doing a caramac tart recipe soon though so if you can wait look out for it once I’ve had a chance to experiment haha! X
Thank you for your reply 🙂 omg I will wait!!! I’m sure it’ll be amazing like the rest of your recipes and I’ll definitely be giving it a try 😍😍
Hi, this looks delicious! I’m hoping to follow your recipe but I only have a 23cm flan dish, can you advise on the measurements of ingredients for this please?
Thank you 🙂
That should work well as it is! X
Absolutely loved this tart! Easy to make and it’s
Really delicious. A huge hit why the family x
Hi Jane,
I’m really disappointed with how this turned out. I left the chocolate to cool, it wasn’t too hot but it wasn’t cold either and I put in into the cream & icing sugar and it split the whole mixture. This happens to me every time. Can you tell me what I’m doing wrong? Is there a time estimate to when the chocolate is at the right temp to pour in, that I can follow next time?
Hopefully it still tastes nice 🙂
Thanks!
It might just be that it was over whisked slightly? I’ve genuinely hand on my heart never had this mixture split – I have a video which shows me making it on the post. I melt mine in the microwave so it’s never particularly hot, to begin with, but then it’s left maybe five minutes or so? It’s hard to say though, as microwaves can heat chocolate differently!
I love Jane’s recipes as they are relatively simple to follow. I made the Chocolate Orange Mousse a few months ago, so I was eager to try this. Overall it tasted great, but unfortunately my base did not bind at all. Has anyone else has issues with the base? I noticed the cheesecake recipe has an extra 50g butter to the same quantity of biscuits. Is there a typo in the tart recipe, or should it still have worked for me?
I will definitely be making this again (once I get my base sorted).
I use the recipe that is stated – I find it better for a tart. You just have to really push it into the tin. However, you can use more butter if you wish.
My 12 year old daughter loves cake making and was looking for an easy cheesecake recipe to try. She has made this successfully several times now, so simple but really tasty. Everyone in the family loves it.
Hi Jane please can you tell what what sprinkles you used for the top please? They look lovely! Thanks Angela x
Waitrose Bronze Crunch sprinkles.. I buy them SO often haha!
This is delicious . Can it be frozen thanks
Thank you! And yes it can!