A special dessert, this no bake chocolate tart has a crushed ginger cookie base. On top is a rich chocolate ganache given a bit of a twist by blending in some banana, it’s subtle fragrance complementing the dark chocolate and the sweetly spiced base. We topped the tart with some lime zest confit to give a slight citrus edge.
Shopping on a budget does not have to mean you cannot have a showstopper dessert. This no bake chocolate tart is made using produce and chocolate from Aldi, who asked us to use their organic range in some recipes. We played around with chocolate tart – too often a rich and cloying dessert, we lightened up by adding an organic banana, some lime zest and a crunchy biscuit base rather than pastry. We like Aldi’s chocolate range which is good quality and well priced. Some gems there and the organic range though far from exhaustive is growing in number and economical.
So ‘OMG food love’, is not the kind of language we normally use here but goodness this cake went down rather more quickly than it should have, little hands and larger ones enjoyed digging into it.
The banana flavour in the ganache is subtle, in case you are worried – the flavour of banana can be a strong one, but by using a dark and rich chocolate (at least 70% cocoa solids) the complex layers of chocolate flavour will stand up to the inclusion of fruit here.
The tart has such a smooth and velvety finish, with the crisp and sweetly spiced base giving a nice contrast in this rich dessert. If you want, omit the banana and garnish the tart with other fruits.
We use a little gelatine (vegetarian or normal gelatine would both work) to help set the tart.
We used the same method as cheesecake recipes to prep our base – grinding up some ginger nut biscuits in our Froothie Optimum blender into a fine crumb and adding some cocoa and melted butter to make it into a solid base.
Then pour over the chocolate banana ganache and set in a freezer. This recipe is best made the day before you want to serve.
Lime zest confit gives a lovely pop of colour as well as a citrus twist to the otherwise sweet and rich tart.
What you will need –
A high speeed blender or food processor.
Chef’s Blow torch (helpful to extract the tart from cake tin)
9 inch cake tin with loose bottom
- BISCUIT BASE -
- 150g ginger nut biscuits
- 2 tablespoons cocoa powder
- 65g unsalted butter
- CHOCOLATE BANANA GANACHE -
- 5 sheets gelatine (or vegetarian equivalent)
- 350g 70% Dark Chocolate
- 9 Tablespoons cream
- 4.5 Tablespoons sugar
- 2 Bananas
- LIME ZEST CONFIT-
- Zest of 1 small lime
- 100g sugar
- 85ml water
- Start by preparing the cake tin- cut a circle of parchment to fit the bottom. Dab the base of the tin with a smear of water then place the parchment circle over it. Grease the bottom and sides of the tin with a little oil or melted butter.
- Then prepare the biscuit base by pulsing the ginger nuts in a food processor into a fine crumb and then tip this into a mixing bowl. Alternatively you can stick the biscuits in a sealable freezer bag, bash them with a rolling pin into crumbs and then use them but the result is a coarser finish.
- Spoon the cocoa powder over the biscuit crumb, then melt the butter in a microwave, pour it in and mix well.
- Tip the mixture into the prepared tin, and press it down with your hands to make it firm and compacted. Cover with cling film and place in the refrigerator.
- Place the sheets of gelatine in a bowl of cold water for 5 to 10 minutes until it is softened (if using vegetarian gelatine, follow the packet instructions).
- Chop the dark chocolate finely, transfer to a heatproof bowl that fits over a small pan of simmering water. Put the bowl over the pan, making sure the water does not tough the base of the bowl, and stir constantly till the chocolate melts. Then keep it warm.
- In a separate pan heat the cream and sugar till it it is simmering. Remove from heat.
- Remove the gelatine from the water, squeeze it to remove the excess water and place it in the hot cream, stirring with a clean spoon till it is melted. Then pour the cream into the chocolate and whisk it all together into a smooth ganache.
- Chop ONE of the bananas, place it in a clean food processor or high speed blender then add in the ganache. Process on high speed until the banana is blended into the ganache, then pour this onto the biscuit base.
- Re-seal the cake tin thoroughly with cling film and once it is cooled to room temperature, place it in the freezer for 4 hours or overnight.
- Transfer the tart from freezer to refrigerator 3 hours before you intend to serve. Whilst waiting for it to thaw, prepare the lime zest confit. Chop the lime zest into fine slivers, blanch it to remove the bitter taste. You do this by tipping the zest into a pan, top with cold water. Bring it to a boil, drain off the water. Then pour over some fresh water, bring to the boil and again discard the water. Drain the zest thoroughly using paper towels to dry them.
- Melt 85ml of water with 100g sugar on a medium heat, and when it is combined into a syrup, add the lime zest, remove from heat and leave to cool (about 30 minutes). Then remove the lime zest and separate it out a little with tweezers or a fork so that the sugared zest does not clump together.
- At service, to remove the tart from the cake tin, carefully push the base up to extract it. If you have a blowtorch use it to briefly heat around the edges of the tin to melt the edge a little and get a smoother finish as it eases out.
- Cut the tart into wedges using a hot sharp knife, then top with slices of the remaining banana and the lime zest confit.
Other showstopping chocolate tarts –
Our chocolate and chestnut torte – gluten free
The classic Gaston Lenotre dessert – Gateau Concorde
Jeanne’s Chocolate and raspberry tart
Lucy’s amazing super chocolatey chocolate tart
These cute mini chocolate and raspberry tarts
This clever millionaire shortbread chocolate tart
Sophies Amaretto chocolate tart
Choclette’s Chocolate and lime curd tarts
Disclosure – we were compensated by Aldi to produce a recipe using products from their stores. Our opinions are our own and this recipe and our writing does not imply our endorsement of the store Aldi or it’s product range.