We never ever get to forget those moments, where we were craving for that chocolatey sweet something over the kitchen counter; yet we were rushing through our food to get to know what’s the taste of that amazing, dark, fancy decorated piece of art. This recipe is a throwback, if this sounds nostalgic, of sweet childhood memories, when no one ever cared about food; but the sweet taste of chocolate tart, cake or you name it.
The darker it is, the better the tart. Period. High percentage dark chocolate provides the quality and the luxuriousness needed to make this delightful piece of art. This is explained by the fact that, compared to milk chocolate, dark chocolate has a higher content of cocoa solids and no to vert little milk solids.
I find it easier, funkier, more tasty and a more perfect way to compliment this elegant taste and the smooth texture of dark chocolate and vanilla.
I am gonna admit that fruits on chocolate tarts are not for every palate. I am gonna admit, however, that my palate strongly recommends that you do include some sort of fruit, either citrus fruit, to go along and balance the richness in flavour of the dark chocolate and the biscuit base. I used both. From pieces of mango, to strawberries, to slices of apple, to even lemon zest and a touch of mint. Mind and chocolate are like BFF!
For the Biscuit base
- 200g digestive biscuits
- 25g sugar
- 1 tbsp cinnamon
- 1 pinch salt
- 1 egg white only (beaten until frothy)
- 100g butter (melted)
For the filling
- 350g good quality dark chocolate (around 70-80%)
- 100ml fresh cream (35-36% fat content)
- 50ml milk
- 45g brown sugar
- 1 tbsp vanilla
- 1 pinch of salt
For the toppings
- 4-5 strawberries
- 1 apple (sliced into thin and thick slices)
- 1/2 mango (cut into cubes)
- Hanfdul of crushed walnuts
- Zest of 1 lemon
For the base
- Line a tart pan with a lighlty oiled parchent paper.
- Preheat the oven to 160C.
- In a large bowl, crushed the biscuits until they resemble fine sand. Add the sugar, cinnamon, and salt. Stir. Add the melted butter, making sure all the mixture is well coated with butter.
- Add the biscuit onto the parchment paper of the tart pan and press down to evenly spread the mixture. To help you with this, the bottom of a glass will evenly spread the mixture.
- Blind bake for 5 minutes into 160C preheated oven.
- Then remove, let it cool for 2 minutes. Then brush the biscuit base with the egg white. Bake for another 5-7 minutes at 150C.
- Remove and let cool completely (approx. 15 minutes).
For the filling
- On a medium saucepan, add the fresh cream, milk and sugar. Stir. Bring it to the boil and remove from the heat.
- In a large heatproof bowl, add the dark chocolate in pieces, and start pouring slowly the hot cream liquid. Stir and mix slowly and really well until the chocolate melts and the mixture thickens into a nice custard consistency.
- Add the vanilla and a pinch of salt. Stir.
- Pour the mixture inside the bicsuit base tart. Flatten it down carefully.
- Refrigerate for at least 2 – 3 hours before adding the fruits and serving.