Desserts
French
FrenchChocolate Tart
A rich set chocolate tart shown three ways. The basic tier uses a biscuit base and a simple chocolate-and-cream ganache, while the ultimate sets a silky dark ganache filling in a homemade chocolate pastry case.
Vegetarian
Better version
Buttery digestive base with a dark chocolate and double cream filling.
Per serving£0.79
Total cost£6.30
Time25 min
Ingredients for 8
- Base
- 250 g digestive biscuits , crushed
- 120 g unsalted butter , melted
- Filling
- 250 g dark chocolate , chopped
- 300 ml double cream
- 30 g unsalted butter , cubed
- 2 tbsp caster sugar
- Finishing
- ½ tsp flaky sea salt , to finish
Method
- Blitz the biscuits, mix with the melted butter and press into a loose-bottomed tart tin.
- Chill the base while you make the filling.
- Heat the cream and sugar until steaming, then pour over the chocolate and butter and stir to a glossy ganache.
- Pour into the chilled base and gently tap to level.
- Chill for 4 hours until set with a soft centre.
- Finish with a scatter of flaky sea salt just before serving.
Equipment
- tart tin
- saucepan
- food processor
The three ways, side by side
Budget
No-bake biscuit base with a quick milk chocolate ganache.
Better
Buttery digestive base with a dark chocolate and double cream filling.
Ultimate
Homemade chocolate pastry case with a silky single-origin dark ganache.
