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Decadent Chocolate Tart
SERVES 20
PREPARATION 20 minutes
COOKING TIME 10 minutes
INGREDIENTS
100g marie biscuits, crushed
100g ground hazelnuts
125g butter, melted
2 cups thickened cream
¼ teaspoon ground cardamom
1/3 cup caster sugar
400g dark cooking chocolate
STEP 1
Combine biscuit crumbs, ground hazelnuts and butter together. Press firmly and evenly over the base and sides of a 25cm shallow flan tin. Bake in a preheated oven at 180ºC for 12 minutes. Remove from oven and cool.
STEP 2
Bring cream, cardamom and sugar to the boil in a saucepan. Remove from heat and stir in chocolate; continue to stir until chocolate is melted. Pour into flan tin, leave to cool at room temperature.
STEP 3
Place in an airtight container and refrigerate. When ready to serve, cut into thin slices using a hot knife.
TIP
Use a good quality dark chocolate, the higher the percentage of cocoa butter the better.
The tart can be prepared up to 3 days in advance. Store in a container as covering with plastic wrap will leave marks on the chocolate.
Allowing the tart to cool to room temperature before chilling prevents the chocolate from going dull.
To cut chocolate tart into perfect slices, dip blade of knife into a jug of hot water, wipe dry and use to cut tart into thin slices.
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