Another chocolate recipe on the page for the Chocolate Lovers. This recipe has the perfect amount of sweetness. It also doesn't require any fancy props or method to make this recipe. Even using the Oven is optional!The Layers:This recipe only has two layers. First is the breaded layer at the bottom of the tart. This one is just a simple combination of Biscuits and Butter. The second layer is the Chocolate Layer, requiring only 4 ingredients. Brands Used: I used Digestives for the biscuits. For the chocolate, I used Cadbury Silk and Amul Unsweetened Dark Chocolate. I also used Unsalted Amul Butter in this recipe. Cooling Time:This recipe requires Cooling. You'll have to cool the tart twice, once after the breaded layer (for less time) and second time, after the chocolate layer. I would recommend cooling the tart overnight but if you are in a hurry then the minimum time for the tart to be refrigerated should be 4 hours. Storage & LifeYou can store this dessert in the refrigerator, it will be good for 4-5 days. Let's get to the recipe now:
- Stand Mixer (Optional)
- Oven (optional)
- 9 Inch Tart Pan - Oven Friendly
For the Crust
- 1 Packet Digestive Biscuits (Around 48)
- 50 g /6 tbsp Unsalted Butter Melted
- 2 tbsp Brown Sugar
For the Chocolate
- 1 Dairy Milk Silk (150g) (You can use any Milk Chocolate)
- 1 Amul Unsweetened Dark Chocolate (120g) (You can use any Dark Chocolate)
- 200 ml Heavy Cream (Room Temperature)
- 56 g Unsalted Butter
To make the Crust
- Crush the digestive biscuits into small granules and mix with Unsalted Butter and Brown Sugar until done thoroughly.
- Make a tight layer with biscuit in the tart pan. Cover the edges of the tart pan as well. The thickness should be about 1- 1.5 inch. At this point it it optional to keep the tart in the fridge (for 30 minutes) or I would recommend to put in the oven for 5-7 minutes at 180°C and let it cool completely in a wire rack. This would make the tart more crisp and less soft. Using the oven is completely optional.
To make the Chocolate
- Take two pans or pots. In the first one, add pieces/chunks of both your Milk Chocolate and Dark Chocolate and let it melt until soft. Keep it aside. In the second pan, add butter and the cream. Don't stir and wait for it to come to a boil. When it does remove from the gas and pour it over the soft chocolate.
- At this point, your chocolate will start melting completely (might take a minute). Using a Spatula, keep mixing until the butter and the cream gets completely amalgamated in the chocolate. Pour mixture over chilled crust and refrigerate until set, at least 4 hours or overnight. You can make the tart a day ahead of time.
Easy! Isn't it? 6 Ingredients, 4 Steps and there you have it, a Simple, Sweet Dessert- A Chocolate Tart! If you're a fan of Chocolate like me, here are few more recipes which may bode well with your taste palate.
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