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CHOCOLATE BISCUIT TART

Only for those who love chocolate. The crust, the filling are all made with chocolate. May be add a splash of fresh cream to balance.

Serves 8

Chocolate Biscuit Tart

For the Crust

2 packet of chocolate digestive biscuits

​150g (5 oz) butter

For the filling

150 g (5 oz) unsalted butter

150 g (5 oz) semisweet chocolate

8 tbsp unsweetened cocoa powder, sifted

Small pinch salt

4 eggs

200 g (7 oz) sugar

3 tbsp maple syrup or honey

3 tbsp cream

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The Crust:

  • Put biscuit in food processor and crumble.

  • Add butter and mix.

  • Butter a pyrex dish with butter or use a cooking spray

  • Press crumbs on pyrex

  • Cover and leave in fridge for + – 1 day.

The Filling:

Preheat oven to 150C° (300°F)

  • Place the butter, chocolate, cocoa powder and salt in a bowl over a pan of simmering water and allow to melt slowly, stirring occasionally until diluted and mix.

  • In a separate bowl beat the eggs and sugar together until light creamy, and add the golden syrup and cream.

  • Stir the chocolate mixture into this mixture, mix well and pour it into digestive biscuit crust. Place into the preheated oven for 40 to 45 minutes till a crust form on top

  • Let it cool before serving on its own or with whipped cream.

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​TIPS

* If you can found a non instant chocolate pudding, it can be used instead of the filling above.

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