{"id":9118,"date":"2018-01-25T08:00:16","date_gmt":"2018-01-25T08:00:16","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=9118"},"modified":"2024-09-30T14:40:50","modified_gmt":"2024-09-30T13:40:50","slug":"no-bake-toblerone-tart","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2018\/01\/25\/no-bake-toblerone-tart\/","title":{"rendered":"No-Bake Toblerone Tart!"},"content":{"rendered":"

An easy, delicious, show stopping no-bake Toblerone tart with a biscuit crust, a Toblerone filling and more!<\/h2>\n

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Toblerone tart<\/h3>\n

So, after the downright and continued success of my no-bake Terry\u2019s chocolate orange tart<\/a>, I thought I would do another. I will admit that you can do pretty much whatever flavour you want of one of these, but I know some people occasionally need a bit of inspiration… so I did another favourite chocolate bar of mine; Toblerone.<\/p>\n

I just simply adore being able to do something so simple, but it is such a massive hit for everyone. A simple biscuit crust (I use digestives, but you can use pretty much whatever biscuit you like) with butter, just like a cheesecake crust, is perfect for this. You can easily use a pastry crust such as in my salted caramel chocolate tart<\/a>, but I really do want recipes to be simple sometimes.<\/p>\n

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Filling<\/h3>\n

Just like my no-bake Terry\u2019s chocolate orange tart<\/a>, I went for the simplest filling I could… which has three ingredients. Toblerone, double cream and butter. This is a similar idea to my salted caramel chocolate tart<\/a>, because it’s a luxurious delicious filling that I am obsessed with. <\/p>\n

Toblerone is naturally thinner than most chocolates once is melted because of the other ingredients that are in it, but it’s not a bad thing. You can’t completely avoid lumps in this recipe because of the little pieces of nougat in the actual Toblerone, but I love them. It literally just becomes a mousse version of a Toblerone.<\/p>\n

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Recipe adaptations<\/h3>\n

You could easily just use a bar of milk chocolate if you wanted, and add in pieces of nougat (but I just don’t think it will taste the same), or you can use one of the many other Toblerones that are now available such as the dark, white, fruit and nut etc!<\/p>\n

Maybe not the massive 4.5kg one they had for sale over Christmas though… (\u00a350-\u00a360 for a Toblerone is a bit steep, even for me). If you wanted to try this out in a different flavour, you really can! You could use Cadburys fruit and nut, Cadburys plain chocolate, or Galaxy, or Galaxy cookie crumble etc!<\/p>\n

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The only thing I wouldn’t recommend is using a bar of filled chocolate such as one with caramel in, as they will behave differently. Also, often ones with a filling don’t melt in the same way either. However, if you have a go and they work, I’d be intrigued to know how you get on!<\/p>\n

Recipe updated April 2022<\/strong> <\/span><\/h3>\n

Original recipe used 360g Toblerone, 300ml double cream and 75g icing sugar. The method involved melting the Toblerone, whipping together the cream and icing sugar, and folding through the melted chocolate. It is such a delicious method, but I do prefer this new one! <\/p>\n

I really do adore this recipe, and I hope you do as well. Enjoy! X<\/p>\n

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