Rich Chocolate Tart
A rich, sweet chocolate filling set upon a simple gluten-free biscuit base
25 minutes + chill time
8 - 10
“Incorporate fresh fruit into the chocolate filling if you enjoy some sharpness to contrast the rich filling.”
Ingredients
75g butter
150g gluten-free digestive biscuits, crushed
397g sweetened condensed milk
350g dark chocolate
300mL double cream
optional: 150g dark or milk chooclate to make chocolate curls for decoration
a few drops of vanilla extract
Method
Melt the butter and stir in the crushed biscuits. Press into the base of a 20cm (8-inch) loose-bottomed cake tin and chill.
Meanwhile, put the condensed milk and dark chocolate in a large glass bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Then take it off the pan of water and set aside for 5 minutes to cool slightly.
Using a hand whisk, mix the cream into the chocolate mixture and pour over the biscuit base. Once that is done, chill in the fridge for 12 hours or overnight.
For the optional decoration of chocolate curls: melt the dark or milk chocolate and spread this onto a marble or cold metal baking sheet. Chill until just set. Then, using a knife or a potato peeler, scrape across the chocolate to make curls. Scatter the chocolate curls over the tart and serve.
