It’s raining everyday, and it makes me want to sit down and read a book rather than doing anything else.
Base
150 g …………………. Digestive biscuits
50 g …………………… Unsalted butter, melted
Filling
125 g …………………. Dark chocolate
60 g …………………… Whipping cream (A)
100 g …………………. Whipping cream (B)
25 g …………………… Icing sugar
Topping
100 g …………………. Whipping cream
10 g …………………… Icing sugar
………………………….. Chocolate sauce
Have ready 18 cm tart pan (I use base removable pan).
Crush the biscuits with a rolling pin.
Mix the crushed biscuit with melted butter.
Until fully mixed.
Pour into the pan.
Press into the base and side of the pan.
Refrigerate until ready to use.
Pour whipping cream (A) and chocolate into a microwavable bowl.
Heat in microwave (600w) for 1.30-2 minutes.
Remove from the microwave and stir until fully melted, let it cool before using.
Whip the whipping cream (B) and icing sugar until ribbon stage.
Fold 1/3 of the whipped cream into the chocolate mixture.
Then, pour it back into whipped cream bowl.
Fold to combine.
Pour into the prepared pan.
Refrigerate for at least 2 hours (or until set).
Remove the tart from the pan.
Whip the whipping cream with icing sugar until soft peaks formed.
Spread the cream over the tart.
Decorate with chocolate sauce before serving.
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