3.1/5 rating (13 votes)

Chai Infused Chocolate Tart

No bake chocolate tart with an Indian tea spice ganache

  • Heat None
  • Serves 6
  • Dietary Info VEGETARIAN
  • Prep 15 mins
  • Cook 15 mins
Chai Infused Chocolate Tart

Warming Indian tea spices entwined in deep, dark chocolate on a biscuit crust.

Hari says

For all the chocolate fans, this is a super simple, no bake, chocolate dessert that not only looks super impressive, it is easy, easy, easy to make. The base is made with a biscuit crumb, i've used digestives but you could use cookies or chocolate biscuits.

I have infused the cream used to make the ganache with chai spices giving this dessert a warming aromatic. The longer you leave the spices in the cream the strong the aromatics of the spices will be in the dessert. 

Let me know what you think!

  • Ingredients
  • Method

Biscuit Crust

  • 175g digestive biscuits
  • 85g unsalted butter, melted

Chai Infused Ganache 

  • 340g good quality dark chocolate (70% cocoa solids), roughly chopped
  • 240ml double cream
  • 1 stick of cinnamon
  • 4 cardamom pods
  • 2 cloves
  • or 1 really good chai tea bag
  • 55g butter, cut into small pieces
  • 50g cocoa powder or icing sugar for dusting


  1. Crush digestive biscuits, you can either put them in a zip lock bag and bash with a rolling pin or put them in a food processor and grind until finely broken down.
  2. Transfer the crumbs to a medium bowl and pour in the melted butter. Mix until they are combined.
  3. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan.
  4. Place it in the fridge for 30 minutes to firm up or bake the crust at 180ºC for 5 minutes. Leave to cool completely.

Chai Infused Ganache

  1. In a heatproof bowl, place chopped dark chocolate and put to one aside.
  2. Add the cream into a small saucepan and add the cinnamon, cardamom and cloves (or tea bag if using). Put the heat on and simmer gently over a medium heat to infuse.
  3. Add the butter to the cream and bring to a low boil. (Infuse with the spices for about 20-30 minutes).
  4. Remove from the heat and sieve the infused cream over the chocolate.
  5. Let stand for 1 minute and then stir the mixture until all the chocolate melts and turns shiny and smooth.
  6. Pour mixture over chilled crust and refrigerate until it sets (at least 4 hours).
  7. Dust with coco powder or icing sugar before serving. Cut the tart with a hot knife.

Served with

Whip up some double cream until you have soft peaks, serve with the tart with a little dusting of cinnamon powder.

Nutritional information

Typical values* per Serving
Fat (g)88
of which saturates (g)14
Carbohydrates (g)29
of which sugars (g)17
Fibre (g)4
Protein (g)4
Salt (mg)138
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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