About this recipe:This lovely tart is perfect for company; it's rich, impressive and quick! Although it only takes a few minutes to assemble, leave at least 8 hours before serving for the tart to chill. It can be made in either a 20 or 23cm pie dish or tart tin.
350g (12oz) dark chocolate, broken into pieces
350ml (12 fl oz) double cream
4 tablespoons sifted icing sugar
1 tablespoon vanilla essence
1 (23cm) chocolate biscuit tart shell (see footnote)
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Method Prep:15min › Extra time:8hr chilling › Ready in:8hr15min
In microwave dish combine chocolate and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla. Set aside.
In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. Mix well and spoon into prepared tart shell.
Refrigerate at least 8 hours before serving.
Chocolate biscuit tart shell:
To make a homemade tart shell, mix 175g chocolate biscuit crumbs with 90g melted butter and press firmly into a lightly greased 20 or 23cm pie dish or tart tin, covering the bottom and the sides.
To serve, try lightly dusting the top of the tart with good quality cocoa powder, and give each slice a dollop of whipped cream.
Very easy to make, and my family loved it.
Delicious, but very rich! I served with some squirty cream on top - 16 Feb 2013
Easy Recipe to follow and make. I thought I could cheat and not let it chill for as long as the directions said...WRONG!!!! The flavour wasn't as intense as when it had chilled the 8 hours!!!! Delicious - 21 Jul 2008
Very good but overly rich. Next time I will serve much smaller portions and maybe add raspberries and cream. - 21 Jul 2008