Chocolatey chocolate tart … mmmmm

For those of you who like , no, love chocolate, this dessert will really hit the chocolate spot.  This smooth and creamy chocolate tart is super simple to make and makes for a great compliment to my Moroccan Lamb.  You can either serve this dessert on it’s own or with a side of mixed berry fruit salad, ice cream or some non-sweetened cream.  The tart needs at least 2-3 hours in order to set, and leaving it over night makes it taste even better.

Ingredients

• 1 packet oatmeal biscuits
• butter, melted
• 315ml double thick cream
• 2 tbsp caster sugar
• pinch salt
• 115g butter, cut into cubes
• 455g Cadbury’s milk chocolate, broken into single blocks
• 100ml milk

Method

1. Place the oatmeal biscuits into a food blender and blend until finely crumbed.
2. Add enough melted butter so the mixture will stick together when pressed into the tart dish.
3. Grease proof a glass or ceramic tart dish and press the biscuit mixture onto the bottom and sides of the dish.
4. Place the tart dish into the refrigerator so the biscuit base can set while preparing the filling.
5. In a thick bottomed pot, add the cream, sugar and salt and bring to the boil.
6. Once at the boil remove from the heat and add the butter and chocolate.
7. Once the butter and chocolate have melted allow the mixture to cool slightly then add the milk and whisk until smooth. – If it looks as though the mixture has split it’s because you added the milk while the mixture was still too warm, allow to cool further and then whisk in a little more milk, not too much.
8. Pour the mixture onto the biscuit base in the tart dish, cover and place back in the refrigerator for at least 3 hours.

Variation

• Take some fresh mixed berries, make sure they are completely dry and press them gently into the tart before allowing to cool – This takes the edge off the sweetness and adds a refreshing and aesthetically pleasing element to the tart while making it extra tasty too.

My only recommendation is to make sure you invite a lot of people over or you may just end up eating this one all by yourself – not good if you’re watching your weight.  Also remember, it is a very rich dessert, so when plating up cut the tart into small slivers as opposed to big cake like chunks.  Trust me, everyone is going to want this recipe.

Chocolate Dipped Strawberries

This is a conversation stopping, easy to make, favorite.  Chocolate Dipped Strawberries introduced to me by a wonderful cook and great friend Tarryn.

Ingredients:  Strawberries ; chocolate (white, brown or dark), melted

Method:  Melt the chocolate and allow to cool slightly, hold the strawberries by their tops and dip into melted chocolate, place onto grease proof paper and allow to set.

Voila!!!