No-bake chocolate tart with rosemary and strawberries

Since it’s strawberry season, and because what better combination is there than strawberries and chocolate, I made this tart, enhanced with subtle hints of fresh rosemary. I promise it’s an amazing tart: delicious and perfect to enjoy with family, friends, or anyone you want to share this treat with. Plus, it’s very easy to make without much hassle. What more could you ask for in a dessert? 🙂

Ingredients:

• 450 g plain biscuits
• 200 g butter
• 500 g strawberries
• 400 g dark chocolate
• 50 ml milk
• a few sprigs of fresh rosemary
• 2 packets of gelatin
• 450 g liquid cream (whipping cream)

Preparation:

Melt the butter in a bowl. Prepare a food processor and place the broken biscuits inside, blending them until you get fine, even crumbs. Add the melted butter and mix again until well combined. Prepare a springform pan and pour the biscuit mixture into it, pressing it firmly onto the bottom and slightly up the sides of the pan.

In a saucepan, add the broken pieces of chocolate along with the milk, and place it over the heat. Stir continuously until the chocolate is fully melted. Once smooth and completely melted, remove the saucepan from the heat (do not let it boil).bem).

In a mixing bowl, whip the cream until it reaches stiff peaks. Then, add the melted chocolate and mix again for about 2 minutes. Prepare one packet of gelatin according to the instructions on the package and let it cool slightly. Once cooled, add it to the chocolate-cream mixture while continuing to mix. Don’t worry if the mixture becomes a bit softer, that’s completely normal.

Finely chop 2–3 sprigs of rosemary and gently fold them into the cream mixture. Once combined, pour the entire cream filling over the biscuit base in the pan.

Refrigerate for about 3 hours, or until the cream layer has set. Once firm, take the tart out to decorate. Wash the strawberries, then cut them in half and slice them thinly.

Arrange the strawberry slices on top of the tart, covering the entire surface by placing them in a circular pattern, starting from the outer edge and working your way toward the center.

Once the decoration is done, prepare the second packet of gelatin according to the instructions. Mix the dissolved gelatin with 80 ml of water, then gently pour it over the strawberries. This will help hold the strawberries in place, so they don’t shift when the tart is sliced. For a final touch, garnish with a few rosemary leaves (I also added some grated chocolate, but that’s totally optional). Refrigerate for at least another hour before serving.

Before serving, you can dust the tart with powdered sugar for an extra touch of sweetness.

If you try the recipe, let me know how you liked it! 😊

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