Description
A delicious chocolate tart you don’t have to turn on your oven to make.
Ingredients
Scale
- 250gm (8.5oz) granita or Graham cracker biscuits or amaretti
- 100gm (3.5oz) butter
- 1 Tablespoon golden Syrup( if unavailable honey or brown sugar)
Instructions
- Melt the butter and golden syrup.
- Put the biscuits in a food processor and crush
- Add butter and syrup and blitz to combine
- Press into a 24 cm tin with a removable bottom (any shape or even single serve tins will work ). Press in the tins and chill for 30 minutes or freeze for 15 minutes.
- Melt the chocolate and icing sugar over a double boiler till just melted and cool slightly. Briskly mix a spoon of whipped cream into the chocolate to temper it then continue with increasing amounts, folding as the cream becomes incorporated . This is the only pressure point. If too much cream is added to start the chocolate will set and streak due to the cold cream. Fold gradually
- Pour over the crumb base ( this can be sprinkled with crushed praline or nuts before adding the chocolate if you want)
- Spread the chocolate till smooth and sprinkle over grated chocolate to finish
- Prep Time: 20 mins