CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Decadent Chocolate Tart

1

  • Overview
  • Ingredients
    8 items
  • Directions

Indulge in the richness of a decadent chocolate tart, perfect for a week-long treat. Plus, learn how to make delightful and customizable cake pops for special occasions.

Crust

  • 100 ml melted butter
  • 1  packet digestive biscuits, crushed

Filling

  • 300ml cream
  • 20ml castor sugar
  • 110g butter
  • 450g good quality dark chocolate, broken into smaller pieces  (I use Albany dark chocolate)
  • 80ml milk
  • 15ml cacao powder for dusting OR 50 g chopped chocolate OR flake for garnish

Crust Method

  • Add the melted butter to the crushed biscuits – line a well-greased pie dish, bottom and sides, with the biscuits – press firmly with a spoon to make sure it sticks to the sides OR use a loose bottomed dish so that you can lift out the tart before serving OR use 8 small loose bottomed pans to make smaller individual chocolate tarts
  • Leave in fridge for 30 minutes before use

 

Filling Method

  • Heat together (medium heat) the cream and sugar and bring to the boil.
  • Remove from the heat and add the chocolate and the butter. Stir until dissolved
  • Cool slightly and add the milk. Whisk until smooth and leave to cool till almost cold
  • Pour the mixture into the pie crust and refrigerate until set. Preferably 24 hours
  • Dust with cacao powder OR lots of chocolate flakes or chocolate curls AND gold leave as garnish