“Redemption” Chocolate Tart

One day, I made a chocolate tart and it was rubbish. Several months later, I made another one and it was good. This is that tart.

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Ingredients (makes ~12 slices)

Prep time: 10mins Cooking time: 5-10 mins (plus 2hrs to chill)

• 350g Lotus biscoff biscuits

• 120g butter (melted)

• Ganache

  • 200g milk chocolate

  • 180g dark chocolate

  • 60g butter

  • 300ml double cream

  • 1 tsp vanilla extract

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Equipment required

• 23cm pie/tart tin with a loose bottom

• Food processor (optional)

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Method

1. Blend the biscuits and the melted butter in a food processor into a fine crumb.

   • Cook’s note: if you don’t have a food processor, you can put the biscuits in a sandwich bag and crush with a rolling pin then mix in a bowl with butter.

2. Tip the crushed biscuits into the pie tin and use your fingers to pack the biscuit mix into the base and up the sides to create a crust. Chill in the fridge and move onto the ganache.

3. In a mixing bowl, add the remaining butter plus all the chocolate and the vanilla extract.

4. Pour the cream into a saucepan and heat until just boiling

   • Cook’s note: this is the point where a few bubbles start to appear along the edges of the cream, not as far as a rolling boil.

5. Once the cream is at this point, remove from the heat and pour over the chocolate & butter. Mix well with a wooden spoon until fully combined.

   • Cook’s note: if the chocolate doesn’t fully melt, you can use a microwave in very short blasts (~10 seconds)

6. Once combined, pour the ganache over the biscuit base and spread evenly over the tin. Chill in the fridge for at least two hours. Remove from the fridge 10-15 minutes before serving. Serve as thin slices (she’s very decadent) and enjoy.