Who doesn’t love a slice of a thickly decadent chocolate tart? This tart is so easy to make and it tastes very good indeed.
I saw a recipes on BBC Food, by Mary Berry which was called chocolate and cappuccino pie. I liked the idea of it, but I didn’t want to use coffee in mine so I varied the recipe a little.
Using only a few ingredients, and with a biscuit base, it is perfect as a dessert served with a little whipped cream.
For my tart I used some orange extract to flavour the chocolate ganache but almost any flavour you may care to use will work well, such as vanilla, lemon, almond or coconut.
Although the recipe calls for digestive biscuits as the base other biscuits, such as graham crackers will work just as well.
Adding some melted chocolate with the butter into the biscuit crumbs helps to firm the base very well indeed, leaving it just a little crumbly when set.
The chocolate ganache, uses butter, cream and crème fraîche all of which help to make it silky smooth. However those who may wish for the ganache to be a little sweeter might wish to swap out the crème fraîche for the same volume of condensed milk. I think that would work very well indeed.
The tart is very easy to make indeed, but it does need to be chilled for at least two hours before serving. In fact chilling for even longer, or overnight, is even better.
I decorated mine with a few white and milk chocolate stars which are readily available in supermarkets, but any decoration, or none at all, is fine too.
My tart turned out very well indeed. It tasted so good, and was silky smooth with a lovely crumbly base. I would caution that it is very rich, so serving in small slices is best.
Another very simple tart is my Cornflake Tart.
Easy Chocolate TartCourse: DessertsDifficulty: Easy
- Biscuit Base
75g(5 tbsp + 1 tsp) butter
50g(1 3/4 oz) dark chocolate
220g(2 1/4) digestive biscuits crumbed(about 15 biscuits)
- Chocolate ganache
350g(12 1/4 oz) dark chocolate
100g(7 tbsp) butter
250ml(1 cup) double cream
200g(1 cup) crème fraîche
1/4 to 1/2 tsp orange extract(optional), or flavouring of choice
chocolate stars to decorate(optional)
- Melt the butter and chocolate for the base, in a saucpan.
- Pour the biscuit crumbs into the saucepan and stir until fully combined with the melted mixture.
- Press the crumbs onto the base of a loose bottomed 23cm/9inch tart tin, ensuring the the mixture is well compacted.
- Chill the base in the fridge while preparing the ganache.
- Place the double cream, chocolate and butter into a heatproof bowl.
- Put the bowl over a pan of simmering water, ensuring that the water doesn’t touch the base of the bowl.
- Heat the mixture, stirring, until everything has melted and combined well.
- Take the bowl off the heat and allow the mixture to cool for about 10 minutes.
- Add the crème fraîche and the orange extractI(if using) and whisk in until it is fully combined.
- Pour the mixture into the tart tin and shake to level it off.
- Add the chocolate stars, if using, or any other decoration onto the top of the ganache.
- Chill the tart in the fridge for at least two hour, and preferably longer, before serving in small slices.