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Author Notes: My Rich, Smooth and Divine Chocolate Tart is just plain naughty, making it the perfect way to spoil your special Valentine. —Lee Hollis-Richards
20cm Ready baked sweet shortcrust pastry case from the supermarket, it’s fine to be lazy!
milliliters Double cream
grams Caster Sugar
pinch Sea salt
grams Unsalted butter, softened
grams 74% Dark Chocolate, broken into pieces
grams Milk chocolate, broken into pieces
milliliters Semi-skimmed milk, chilled
grams Chopped roast hazelnuts
- Gradually bring the double cream, sugar and salt to the boil. Stirring frequently with a wooden spoon.
- Once the cream has started to boil remove from the heat and stir in the butter and chocolate until completely melted.
- Pour in the milk and gently stir through until smooth and glossy.
- Tip the gooey mixture into the tart cases. Allow to cool slightly before covering with the hazelnuts. Leave to set for two hours.