Chocolate truffle tart

Prep: 15 mins

A rich and impressive dessert and very quick to make.

For the tart shell

175g chocolate biscuits

90g butter, melted

350g dark chocolate, broken into pieces

350ml double cream

4 tablespoons sifted icing sugar

1 tablespoon vanilla essence

Fresh raspberries, optional as garnish

Make the homemade tart shell:

Blitz the chocolate biscuits to crumbs using a food processor or bash them inside a large sealable bag to achieve crumb texture.

Add the melted butter and press firmly into a lightly greased 20 or 23cm pie dish or tart tin, covering the bottom and the sides.

In microwave safe dish, combine the chocolate and ½ of the cream.

Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth.

Allow it to cool to room temperature then stir in the sugar and vanilla. Set aside.

In small bowl, beat the rest of the cream until soft peaks form.

Beat in chocolate mixture 1/3 at a time.

Mix well and spoon into the tart shell.

Refrigerate at least 8 hours before serving with berries if you like.

Serves
8

Preparation Time
15 minutes

Main ingredients
Dairy, Chocolate, Fruit, Sugar, Biscuits

Recipe Type
Dessert

Level of Difficulty
Easy

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