No-bake mint and chocolate tart

No-bake mint and chocolate tart

10 minutes + 4 hours cooling

  • For the base 

  • 330 g cocoa biscuits 
  • 150–160 g butter  
  • For the mint filling 

  • 300 g fresh cream 
  • 150 g milk 
  • 60 g sugar 
  • 130 g Mint Syrup 
  • 65-70 g gelatine powder 


Blend the biscuits in a mixer until they turn into powder, mix them with the melted butter and place the mixture inside a cake tin with a removable base of approx. ø 22 cm. 

Press the mixture onto the bottom and sides, distributing it evenly. Allow the biscuit base to rest in the freezer for 30-40 minutes. 

In the meantime, heat the milk without letting it boil, dissolve the sugar and Fabbri gelatine powder in it and add this hot mixture to the fresh, liquid cream in a bowl. 

Add the Mint Syrup to the previous mixture. 

Pour the mint filling over the biscuit base and leave to set in the fridge for 4-5 hours. 

Garnish with fresh mint leaves and slices of strawberries. 

This no-bake mint and chocolate tart was created by LuCake 


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