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Ingredients:
250 g shortbread or digestive biscuits (Bakers tennis or Eat Sum More)
80g butter, melted
70g muscovado sugar
3/4 cup single cream
300g dark Lindt chocolate, chopped (70% )
1 teaspoon vanilla paste or extract
A generous pinch Maldon sea salt flakes (salt isn’t really an ingredient, so we’ll call it free)
200g frosted berries (fresh will also be perfectly fine)
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Equipment: Kenwood Stand Mixer with K-beater
Method
- Place the biscuits in a food processor and blitz until fine.
- Add the melted butter and pulse again to combine.
- Empty the crumbs into a 32cm length rectangular, loose bottom tart case.
- Press the crumbs firmly into the tin with the back of a spoon and smooth over evenly. Refrigerate to firm up.
- For the filling, place the muscovado sugar and cream in a small saucepan.
- Bring the cream slowly up to the boil, whisking all the while to ensure the sugar crystals dissolve completely.
- Remove from the heat and stir in the vanilla paste.
- Pour the cream over the chopped chocolate and whisk thoroughly until the chocolate is silky smooth.
- Fill the chilled tart case with the chocolate mixture and refrigerate for several hours until firm.
- Un-mould the tart and place on a long serving board.
- Scatter with the sea salt if you love a salty-sweet combo and pile on the frosted fruit.
Click here to download recipe.
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