Quick & Easy

Chocolate tart

Creamy and decadent, this rich chocolate tart is packed full of wonderful flavour and a crumbly, biscuit crust. It is absolutely perfect for a birthday or Easter celebrations.
Chocolate tart



1.Preheat oven to 180°C (160°C fan-forced). Grease a shallow 22cm fluted flan tin with removable base. Place on a baking tray.
2.Process biscuits to make fine crumbs. Add butter, process to combine. Press crumbs firmly over base and sides of prepared tin. Refrigerate until needed.
3.Combine chocolate, cream and extra butter in a medium saucepan. Cook and stir over low heat until chocolate is melted. Cool 5 minutes.
4.Meanwhile, using an electric mixer, beat eggs, yolks and sugar in a small bowl until thick and creamy. Gradually beat in the warm chocolate mixture. Pour into biscuit shell. Bake 15 minutes. Cool. Refrigerate for 2 hours or until firm. Dust with cocoa powder and decorate with Easter eggs.

Cooking or compound chocolate is easier to melt as the cocoa butter is replaced with vegetable oil. You can also use plain chocolate biscuits or golden crunch cookies for the base. Store tart, covered, in refrigerator for up to 3 days.


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