This is by far the easiest chocolate tart I have made, so If you are looking for a quick & easy beginner friendly recipe, this one is for you. We promise that it will leave you craving more 😍
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Timestamps/Chapters:
Time Stamps :
0:00 - Intro
0:34 - Ingredients
0:37 - Biscuit Base
1:16 - Chocolate Filling
1:37 - Assembly
1:49 - Salted Caramel
2:24 - De-moulding
2:31 - Garnish & Slicing
2:51 - Taste Test!
2:55 - Thankyou for Watching!
Ingredients:
(Base)
Digestive Biscuits - 12-15 pieces/ 200g
Melted Butter - 1/3rd Cup/ 80g
(Chocolate Filling)
Dark Chocolate - 1.5 Cups/ 300g
Cream - 1.5 Cups/ 320g
Instant Coffee - 1/2 Tsp
Salt - 1/4th Tsp
Butter - 3 Tbsps/ 45g
(Salted Caramel)
Sugar - 1/2 Cup/ 120g
Butter - 3 Tbsps/ 45g
Cream - 1/3rd Cup/ 90g
Salt - 1/4th Tsp
Water - 2 Tbsps
Process:
* To a food processor or a blender, add in the roughly crushed digestive biscuits & blitz until they break down evenly
* Add in the melted butter & blitz until the butter has combined well - you can also crush the biscuits in a zip-lock bag & mix the melted butter in it
* The biscuit base mixture should resemble a sandy texture & should be greasy enough to hold its shape when pressed
* Transfer the base mixture to a detachable & greased tart mould - press the mix down evenly with the help of a spoon & level it up
* Press & pinch the edges as shown in the video & allow the tart shell to freeze for 20 mins until the filling is prepared
* Meanwhile, to prepare the filling, to a double boiler, add in the cream along with instant coffee powder, a pinch of salt & chopped dark chocolate
* Gently mix until the chocolate has completely melted
* Finish the filling with some softened butter & allow the chocolate filling to cool down completely
* Transfer the cooled down filling to the tart shell, level it out using a palate knife & allow the tart to refrigerate for at-least 3-4 hours
* For the Salted Caramel - to a heavy bottom saucepan, add in the castor sugar along with a splash of water & a pinch of salt
* Set the heat on medium low & allow the sugar to melt evenly
* Cover the saucepan & cook the sugar on low heat - covering the pan will ensure condensation which will allow the water to trickle down the sides of the pan without burning the stuck sugar crystals
* Swirl the pan from time to time to ensure even cooking of the caramel
* Once the caramel reaches an amber color, reduce the heat to low & add in the room temperature butter in 2-3 parts - stir continuously
* Once the butter has melted, add in the room temperature cream in 2-3 parts & mix continuously. Cook this for a minute or so while mixing the caramel - make sure the butter & cream are incorporated well
* Take the pan off the heat, allow the caramel sauce to cool down completely & transfer it to an air-tight jar
* Once the tart has rested - Remove the outer ring from the tart pan by placing it onto a smaller, flatter bowl carefully & loosening it’s edges - insert a metal spatula between the crust and pan bottom to loosen the tart and slide it onto a serving platter
* Cut into wedges, wiping the knife clean between slices
* Garnish with whole, roasted walnuts, Serve with a drizzle of salted caramel sauce & Enjoy 🍫✨
Music: • royalty free lo-fi vlo...
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