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No-Bake ‘Manjari 64%’ Chocolate Tarts with Honeyed Grilled Figs Recipe


  • 140 g of Valrhona Manjari 64% Grand Cru Chocolate (chopped)
  • 60 g Milk Chocolate (chopped)
  • 200 g of Shortbread Biscuits
  • 100 g of Unsalted Butter (cubed)
  • 200 ml of Thickened Cream
  • 2 Tbsp of Icing Sugar
  • 1 Tbsp of Golden Syrup
  • 1 tsp of Vanilla Extract
  • 3 Figs (quartered)
  • 2 Tbsp Honey
  • Cocoa Powder & Icing Sugar (to garnish)


  • Using a food processor, pulse the shortbread biscuits until you get fine crumbs.
  • In a small saucepan, stir golden syrup and butter together over low heat until butter melts. Pour the mixture into the food processor (with biscuit crumbs) and pulse to combine.
  • Prepare a few 10-cm/12-cm loose-bottomed tart pans. Press the biscuit mixture into the base and sides of each pan. Place in refrigerator to chill.
  • Place both types of chocolate into a heatproof bowl and melt over a pot of boiling water. Set aside to cool.
  • Once cooled, mix in the vanilla extract and fold in icing sugar.
  • Whip the thickened cream until you get soft peaks and fold into your chocolate mixture.
  • Pour mixture into your tart pans and place back into the refrigerator for at least 2 hours to set.
  • Heat your griller and place figs (cut-side down) to grill until caramelised. This should take only a few seconds each side.
  • Pour honey over caramelised figs and set aside.
  • When ready to serve, sprinkle chocolate tarts with cocoa powder and icing sugar, and top with 2 quartered honeyed figs.


You can replace the honeyed grilled figs with any seasonal fruits available.