Chocolate & Strawberry Ginger Tarts Recipe

My recipe for Chocolate Strawberry¬† & Ginger Tarts is such an easy no-bake cake that can be served as an after dinner pudding, or eaten as a cake for a treat any time of the day. Not only is it easy to make, but there are also so many variations, so please still give it a read even if you don’t like ginger or strawberries.

Plus for those of you who are impatient and can’t wait for cakes to be ready, I’ve got a handy tip that will mean you don’t have to wait so long until you can eat it.


18 Ginger Biscuits
55g butter
150g dark chocolate
100ml double cream

(You can use single cream if you need to, but increase the amount of chocolate you use to thicken it up.)

4 chocolate tarts with strawberry and ginger topping


1. Put the biscuits into a plastic/paper bag then crush the biscuits into crumbs using a rolling pin.

2. Melt the butter gently in a pan or microwave, and pour it into the biscuit crumbs. Mix well.

3. Press the mixture down firmly into your tart cases, and put them in the freezer for 10 minutes.

4. Break the chocolate into small pieces and put in a glass bowl.

4. Heat the cream on a very low heat, and then pour over the broken chocolate. Leave for 1 minute, and as the heat of the cream starts to melt the chocolate, stir them together until you have a smooth mixture.

5. Remove the tart bases from the freezer and pour the creamy chocolate mix into the cases.

6. Chop some strawberries, and press on top of the chocolate. Sprinkle over some more biscuit crumbs if you wish.

7. Leave to set overnight in a fridge, but if you’re in a hurry you can chill in a freezer for about 45 minutes.


  • Use satsuma segments, pineapple pieces, or other berries instead of strawberries.
  • Replace ginger biscuits with chocolate, coconut, or plain digestive biscuits.
  • Use white chocolate or a mix of milk/dark.
  • Using NICE biscuits with pineapple topping is a favourite of mine.

They sound good, right?


2 thoughts on “Chocolate & Strawberry Ginger Tarts Recipe

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