No-Bake Terry’s Chocolate Orange Tart!

*This post may contain affiliate links. Please see my disclosure for more details!*

A DELICIOUS No-Bake Terry’s Chocolate Orange Tart – a No-Bake Crust, and a No-Bake filling… heaven!

Obviously, I am obsessed with Terry’s Chocolate Orange… I now have SEVEN recipes dedicated to the delicious Chocolate that is all worldly and holy – but this one is SO easy to make, and so delicious to eat it is silly.

Obviously, one of my best successes so far is my No-Bake Chocolate Orange Cheesecake – its the second most popular recipe on my blog by far, and you all LOVE it!

But this little beauty is for those of you who want something deliciously No-Bake, creamy, chocolatey orangey – but even easier than my cheesecake! It’s basically just the cheesecake, but without the cream cheese, but hey ho… it’s delicious. And definitely one for those who hate cream cheese!

A few weeks ago I posted my recipe for my No-Bake Honeycomb Crunchie Pie and you all loved how easy it is, and how delicious it is. Even my boyfriend, who is equally as cheesecake obsessed as I am, LOVED that Pie.

The method for this, is very similar to the crunchie pie – a delicious biscuit crust, and a smooth, chocolatey and creamy filling that takes minutes to make – perfection.

Seriously though – this dessert is SO incredibly easy to make – like its easier than my cheesecakes as there are fewer ingredients, and as there are sides of biscuit crust, it doesn’t have to hold itself!

This is definitely going to be on my dessert table this Christmas as all of my taste testers utterly loved and adored eating it – some people may think when I say this that I have made it up to sound good – but honestly, they LOVED it. (And all the other recipes they review!)

As I am currently on a Gluten-Free diet (Doctors attempting to find out what’s wrong with me), I use Gluten-Free Digestives for my base, and as everything else is already Gluten-Free I am dandy – but you can make the base with whatever biscuits you like!

You could use Oreos like in my No-Bake Honeycomb Crunchie Pie, or you could use Graham Crackers or anything! The ideas are endless – and any biscuit would match the delicious creamy filling!

I realise that this dessert does look quite plain in comparison to most other desserts on my website, but that’s not necessarily a bad thing. Honestly, just blitzing all the biscuits in, whipping the middle up and slapping on a load of Terry’s Segments, and you have a simple yet DELIGHTFUL dessert.

You can make any other flavours you want as well, but I stuck to Terry’s, because obviously… it’s the best. ENJOY!


4.5 from 2 votes
No-Bake Terry's Chocolate Orange Tart!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

A DELICIOUS No-Bake Terry's Chocolate Orange Tart with a No-Bake Crust and No-Bake Filling - heaven!

Course: Dessert
Cuisine: Tarts
Keyword: Chocolate, Terry's
Servings: 10 Slices
Calories: 408 kcal
Author: Jane's Patisserie
Biscuit Base
  • 300 g Digestives
  • 100 g Unsalted Butter
Tart Filling
  • 300 ml Double Cream
  • 75 g Icing Sugar
  • 250 g Terry's Chocolate Orange
  • Terry's Chocolate Orange
  • Sprinkles
For the Biscuit Base
  1. Using a Food Processor, or a large bowl with a rolling pin, blitz your biscuits up to a fine crumb. 

  2. Melt your butter, and mix it in till combined. 

  3. Press into the sides and base of a 20cm Pie/Flan Tin - I tend to squish the sides in first, and then do the base of it. 

For the Filling
  1. Chop the Chocolate up and melt in a bowl over a pan of simmering water - or in the microwave in short bursts on a low heat. Leave to cool slightly. 

  2. Whip the Cream and the Icing Sugar up to soft peaks, I tend to use an electric hand whisk for this bit as I am lazy, but you can easily do it by hand with a bit of arm power. 

  3. You don't want to whip the cream up too much, as soft peaks are best for folding in chocolate. 

  4. Fold through the slightly cooled Terry's Chocolate Orange, and then spread the mixture onto the biscuit base. 

  5. I then add my Terry's Chocolate Oranges slices and sprinkles now so they set into the tart - but you can also do this after.

  6. Leave the Tart to set in the fridge for 5-6 hours, or overnight. 

Recipe Notes
  • I nearly always use the Milk Terry’s Chocolate Orange as its my favourite, but there are so so so many types now you can use which ever you fancy!
  • If you want a stiffer set, then don’t whip the cream up, stir in the liquid double cream and it’ll be less moussey!
  • You can easily double up the recipe to make a bigger & deeper pie – add another half of the base recipe (I.e. use 450g Digestives, and 150g butter) and double the filling recipe! Use a 25cmx5cm deep tart tin!
  • This dessert will last in the fridge for 2-3days, covered.
Nutrition Facts
No-Bake Terry's Chocolate Orange Tart!
Amount Per Serving
Calories 408 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g106%
Cholesterol 62mg21%
Sodium 159mg7%
Potassium 135mg4%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 29g32%
Protein 3g6%
Vitamin A 690IU14%
Vitamin C 0.2mg0%
Calcium 35mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.


Find my other Dessert & No-Bake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. Hi Jane,
    I’m really disappointed with how this turned out. I left the chocolate to cool, it wasn’t too hot but it wasn’t cold either and I put in into the cream & icing sugar and it split the whole mixture. This happens to me every time. Can you tell me what I’m doing wrong? Is there a time estimate to when the chocolate is at the right temp to pour in, that I can follow next time?
    Hopefully it still tastes nice 🙂

    1. It might just be that it was over whisked slightly? I’ve genuinely hand on my heart never had this mixture split – I have a video which shows me making it on the post. I melt mine in the microwave so it’s never particularly hot, to begin with, but then it’s left maybe five minutes or so? It’s hard to say though, as microwaves can heat chocolate differently!

    2. 4 stars
      I love Jane’s recipes as they are relatively simple to follow. I made the Chocolate Orange Mousse a few months ago, so I was eager to try this. Overall it tasted great, but unfortunately my base did not bind at all. Has anyone else has issues with the base? I noticed the cheesecake recipe has an extra 50g butter to the same quantity of biscuits. Is there a typo in the tart recipe, or should it still have worked for me?
      I will definitely be making this again (once I get my base sorted).

  2. My 12 year old daughter loves cake making and was looking for an easy cheesecake recipe to try. She has made this successfully several times now, so simple but really tasty. Everyone in the family loves it.

    1. Most flat tins have a loose bottom, so if the sides are stuck, I carefully put a knife between the two bits of the tin from the underneath and push them apart – this is quite hard to explain… But, other times I just put the dessert on top of a tin, and carefully push the tin down, and then remove from the base!

  3. Made this the other night. Extremely excited for all my work colleagues to try it the next day. It had been in my fridge for 12 hours. However when we came to cut in to it, the filling had not set. It was Like a thick yoghurt consistency. What did i do wrong? All my work colleagues still thought it was incredibly delicious but I was disheartened with my turnout

    1. Just means it wasn’t quite whipped up enough – if it was still smooth and such, you were just a little off from whipping it up. Try to whip it up for a wee bit longer next time and it’ll be perfect x

  4. I made this for a family get together and it was really well received. The recipe was easy to follow and the end result was delicious!

  5. This recipe is useless, as usual chocolate and cream become a grainy mess. Don’t waste your time and money Very disappointed, this was to be christmas day dessert

    1. Today I have made pavlova, cheesecake and a yule log successfully. I find your comment hurtful. Tips on how to prevent this happening would be helpful, as it is a common problem when combining cream and chocolate

    2. Thats amazing! However, I found your comment hurtful as well. Comments such as “don’t waste your time and money” and “this recipe is useless” aren’t fair to make, you could have just asked what could have been done, as thousands of people have made this successfully. Whip the cream up less next time, and combine slowly. Also make sure your chocolate isn’t piping hot, but not completely cooled either.

    3. Thank you for your advice, I commented in haste due to frustration. Apologies for this and Merry Christmas

    1. Well yours looks amazing (which was why I thought I’d try it) and mine looked pretty good too. Plus my family all said it was awesome (which is why Im making it for Christmas Day). When I saw theB&M one I thought it looked like a poor version of yours and then checked the ingredients and it was the same!!!!

  6. Hi Jane thanks so much for sharing so many if your amazing recipes, I’m working my way through lots of them and my family are loving them all. I just made this Terry’s chocolate orange tart for dessert tonight and can’t wait to try it , it looks so good

  7. you are a life saver!! i used galaxy chocolate and orange juice. but it was still just as nice! perfect to bring to any dinner date like i did and went down a storm with some nice Gallo family Moscatto wine! Thank you so much! XXX

  8. Hi Jane
    This looks delicious..and very fattening but what the hell, it is Christmas !
    When using double cream and melted chocolate in a recipe, I put the chocolate pieces into the cold cream and heat them together. It saves washing up!
    Merry Christmas and Happy New Year

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.