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
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Ingredients
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2
20cm Ready baked sweet shortcrust pastry case from the supermarket, it’s fine to be lazy!
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300 milliliters
Double cream
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15 grams
Caster Sugar
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1 pinch
Sea salt
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100 grams
Unsalted butter, softened
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250 grams
74% Dark Chocolate, broken into pieces
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200 grams
Milk chocolate, broken into pieces
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80 milliliters
Semi-skimmed milk, chilled
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100 grams
Chopped roast hazelnuts
Directions
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Gradually bring the double cream, sugar and salt to the boil. Stirring frequently with a wooden spoon.
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Once the cream has started to boil remove from the heat and stir in the butter and chocolate until completely melted.
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Pour in the milk and gently stir through until smooth and glossy.
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Tip the gooey mixture into the tart cases. Allow to cool slightly before covering with the hazelnuts. Leave to set for two hours.
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