I’ve had quite a lot on this week, so didn’t have a great deal of time to dedicate to a long-drawn-out Cakes & Bakes recipe.
This no bake double choc nut tart is short on time, but big on taste and impact.
It would be perfect to make for a dinner party where there are a few courses to juggle in preparation.
The chocolate ganache is really simple to make and is rich and unctuous – a chocoholics dream!
The base can be made with chocolate digestive biscuits or, if you’re in the US and can’t get hold of them, Chocolate Creme Oreos are a good substitute.
I topped it with toasted chopped mixed nuts and finished with a few pecan halves but you can use walnuts, hazelnuts or whatever takes your fancy!
Serve with a dollop of crème fraîche or clotted cream and a sprig of mint to garnish – just perfection!
- 250g/9oz dark chocolate digestive biscuits
- 100g/3½oz butter, cubed &softened
- 300g/10½oz dark chocolate, broken up into pieces
- 200ml/7fl oz double cream
- 1tbs mixed nuts, toasted
- 8 pecans
- Add the digestive biscuits to a food processor and grind until fine crumbs
- Add the softened butter to the biscuit crumbs and pulse until combined
- Pour the mixture into a tart dish (I used a cm diameter round one) and press evenly into the base and up the sides using the back of a spoon
- Put the base into the fridge for 20 minutes to harden
- Put the broken up dark chocolate and double cream into a heatproof bowl. Put the bowl into a saucepan filled with water to a level where it doesn't quite touch the bowl
- Heat the saucepan until just boiled then turn down low
- Stir the chocolate & cream mixture to combine well and remove any lumps
- Remove the base from the fridge, pour over the chocolate sauce and shake slightly to level it out
- Return to the fridge for 20 minutes before sprinkling with the chopped nuts and placing the pecans evenly around the edge
- Serve as is or garnish with a few strawberries, blueberries and/or mint leaves