One for the chocolate lovers. This tart is very easy to make due to using oaty biscuits in the base rather than having to make pastry. I use a combo of chocolates a little dark and a little milk. I used to make it simply with dark, but some found it too rich. The milk brings a balance to the filling that everyone loves. Check out the recipe below.
AuthordanieldiverA chocolate lovers dream: this luscious chocolate tart is rich, silky sophisticated & elegant. Easy to make thanks to a few key shortcut ingredients.
Prepare the biscuit case by blitz the biscuits in a food processor or by placing the biscuits into a food bag and bashing with a rolling pin until a fine crumb.
Pour the melted butter down the funnel of the processor and blitz again until coated with butter or if doing it by hand, pour the butter into the bag seal again and massage the butter into the biscuits. Press the biscuits into a 9" loose-bottomed fluted flan tin pushing up the side too, to create sides. Chill in the fridge for at least an hour until firm.
To prepare the filling, chop the chocolate finely and add to a saucepan along with the cream, vanilla extract, and golden syrup. Turn a low heat on underneath, mix until the chocolate has melted. In a small bowl whisk together the cornflour and milk. Whisk the cornflour mixture into the chocolate and stir constantly for 1 minute until a thick glossy chocolate mixture is achieved. Switch off the heat and allow to sit at room temperature for approx 30 minutes until cool enough to pour int the case with melting it.
When cool enough pour into the prepared tart case, wiggle to level the filling. Return to the fridge for a minimum of 60 minutes to firm up and set. Before serving sprinkle with sea salt flakes. If the entire tart isn't going to be used in one serving sprinkle individual slices with salt, as the salt will dissolve after a few hours.
Ingredients
Directions
Prepare the biscuit case by blitz the biscuits in a food processor or by placing the biscuits into a food bag and bashing with a rolling pin until a fine crumb.
Pour the melted butter down the funnel of the processor and blitz again until coated with butter or if doing it by hand, pour the butter into the bag seal again and massage the butter into the biscuits. Press the biscuits into a 9" loose-bottomed fluted flan tin pushing up the side too, to create sides. Chill in the fridge for at least an hour until firm.
To prepare the filling, chop the chocolate finely and add to a saucepan along with the cream, vanilla extract, and golden syrup. Turn a low heat on underneath, mix until the chocolate has melted. In a small bowl whisk together the cornflour and milk. Whisk the cornflour mixture into the chocolate and stir constantly for 1 minute until a thick glossy chocolate mixture is achieved. Switch off the heat and allow to sit at room temperature for approx 30 minutes until cool enough to pour int the case with melting it.
When cool enough pour into the prepared tart case, wiggle to level the filling. Return to the fridge for a minimum of 60 minutes to firm up and set. Before serving sprinkle with sea salt flakes. If the entire tart isn't going to be used in one serving sprinkle individual slices with salt, as the salt will dissolve after a few hours.