Hellooooo again, do you guys feel like the year rushed by only for it to have completely slowed down now? Ke Dezemba I am ready boss!
So with the festive approaching, I found a very easy chocolate tart you can whip up last minute for picnics, baby showers, hen parties especially when you don’t feel like slaving away in the kitchen.
PSA: The tart is quite sweet so maybe use only dark chocolate and serve with cream? Let me know how you balance your sweetness…
This recipe also made me realise that only 8 – 10 biscuits can be found in a box of Romany Creams nowadays… daaaayyyuumn cost of living!
For the base:
- 1 packet Romany Creams (I used the original kind)
- 3 – 4 tablespoons melted butter
For the filling:
- 170 g dark chocolate ( I used 78% dark chocolate)
- 170 g milk chocolate
- 1 cup cream
- 1/4 cup butter
In a blender blitz all the biscuits until fine and transfer to your tart dish, add the melted butter, mix with the biscuits and pat down evenly. Set aside in the fridge.
Chop the chocolate into a bowl and set aside.
Add the cream and 1/4 cup butter to a pot on low – medium heat, once simmering; slightly boiling turn down the heat and add the cream/butter mixture to the chopped chocolate. Mix gently until all the chocolate is combined and melted.
Pour the mixture over your chocolate base and set in the fridge for about 4 hours or until completely set.
Instead of using a blender to blitz the biscuits you can place the biscuits in a packet and bash it until fine – old school style
Oreos can be used instead of Romany Creams
I would suggest using good quality chocolate i.e. Lindt. I used an awesome brand that Checkers stocks called Frey, it is cheaper than Lindt but the same quality – Thanks, Tamara!