My Decadent Chocolate Tart is a classic and indulgent dessert designed to hit the spot. It’s perfect for various occasions from afternoon tea to dinner parties and mid-week treats.
Biscuit Tart Base
Baking Time: 15 minutes
250g Chocolate Ripple Biscuits
15g Desiccated Coconut
110g Unsalted Butter, melted
Crush the biscuits and combine with the coconut and melted butter. Press the mixture into the base and sides of a 200mm – 225mm tart or cake ring placed on a tray lined with a Demarle Silpat Mat and cool in the fridge for 10 – 15 minutes to allow the base to set.
70g Caster (Superfine) Sugar
250g Almond Splinters
Preheat the oven to 160°C. Boil the sugar and water together in a small saucepan until all the sugar has dissolved. Pour the prepared sugar syrup over the almonds that have been placed in a bowl and mix together. Place the slithered almonds onto a lined baking tray and roast into the oven for 15-18 minutes or until golden brown. Turn the almonds every 5 minutes to ensure they roast evenly. Remove from the oven and leave at room temperature to cool.
150ml Bulla Thickened Cream
395g Condensed Milk
30g Unsalted Butter
400g Callebaut Dark Chocolate
135g Crispy Almonds (recipe above)
Boil the cream in a medium saucepan. Once the cream has boiled, immediately add in the condensed milk and butter. Using a spatula, stir gently over a low heat for a couple of minutes. Remove from the heat, add in the chocolate and whisk to combine. Pour the mixture into a bowl and add in two thirds of the slithered almonds. Mix until combined and pour into the prepared tart base. Place in the fridge for 3-4 hours to set.
1 block Callebaut Milk Chocolate
1 Piece Fresh Coconut
10 Pieces Fresh Raspberries
QS Remaining Crispy Almonds*
Using a vegetable peeler, create some chocolate shavings with the chocolate block. Use the same technique to create some coconut shavings. Sprinkle a combination of the shavings, fresh raspberries and almonds on top of the tart just prior to serving.