Impromptu entertaining? No problem. This super easy, never fail dessert is such a crowd pleaser and can be made in no time at all. It’ll need a minimum of an hours’ fridge time but hey – you’ll still be eating your mains till then.
What I love about this choco tart is that it’s all store cupboard items. So keep these things in the fridge/cupboard and you’ll be the ultimate domestic goddess!
Store cupboard items –
Packet of digestive biscuits
packet of ginger nut biscuits
Jar of crystallised ginger
2 bars of great quality chocolate – we’re looking at 60% minimum cocoa solids quality here. Various available.
1 pack butter
roasted hazelnuts (optional)
What you’ll need to buy is cream or double cream. You could use long life and have it in the fridge with the rest too 😀
200g pack biscuits, I like to mix half and half the above
100g bar dark chocolate
100g bar milk chocolate
200ml cream or double cream
In a food processor, crush and mix biscuits and butter, till a breadcrumb consistency. Alternatively, and this gives me more pleasure –
Crush the biscuits by putting them in a large, strong, plastic food bag and smash with a rolling pin! Melt the butter then stir in the biscuits. Press onto the base of a spring bottom or loose bottom tart tin, up the sides and chill while you make the filling.
Finely chop one piece of crystallised ginger (optional) Break up the two chocolate bars and put in a large bowl. Melt chocolate over a simmering pot of water. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and voila!! Chill for at least 1hr (or for up to 2 days – yeah right!)
Before serving, remove from tart tin – top tart with crushed hazelnuts and gloat about how fabulous you are!