No Bake Chocolate & Gingernut tart
Sometimes it’s hard to wrap your head around how something can be so tasty, yet so simple. This No-Bake Chocolate Tart personifies this perfectly, and is sure to get your mind and tastebuds in a spin! Working with only 5 ingredients can be challenging, but it also forces culinary creativity which so often leads to flavour discovery — like the realisation that gingernuts make a a quick, easy and downright delicious biscuit base.
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• 180g + 20g Gingernut Biscuits
• 50g + 80g Unsalted Butter
• 170g 55% Milk Chocolate Buttons
• 170g 75% Dark Chocolate Buttons
• 240ml + 340ml Double Cream
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• Blitz all the biscuits until a fine crumb, take out 180g and mix it with 50g melted butter.
• Line the bottom of a 23cm fluted tart tin and smooth all over until flat. Refrigerate until solid.
• Heat the 80g butter and 240ml double cream until the butter has melted and the mixture is hot, then pour over the chocolate and whisk to make a smooth ganache. Pour mixture over the set base and leave to set in the fridge for an hour or so or until solid.
• Whip the 340ml cream until it holds its shape and use to decorate with the top the set tart with the rest of the blitzed gingerbread biscuits.
