Initially, when I set off making this tart, I had decided to top it with whipped cream, and some broken meringue pieces, melted chocolate and toasted pecans, but, the thought of going ahead with making all the individual elements on a fine Sunday evening, with the cool wind blowing against my face which landed me into a rather dreamy state of mind, made me realize, that all I wanted was some good creamy chocolate tart, and that’s when I decided to top it off with some peanut butter, toasted and chopped pecans, peanuts, salted caramel, melted chocolate and sea salt! And, am I so glad that I decided to go with that option!
Note: I made this in one 7″ tart tin, but, you could also make it multiple smaller tart tins!
(this recipe makes one 7″ tart)
For the no bake tart crust-
204g digestive biscuits
40g (1/4 cup) toasted almonds
40g (1/4 cup) pitted dates
6 tbsps melted butter
For the chocolate filling
180 g dark chocolate, chopped
180g heavy cream
40g unsalted butter
1/2 tsp salt (skip, if using salted butter)
To prepare the no bake crust:
- In a food processor, process toasted and cooled almonds, till they get roughly chopped. Add the digestive biscuits and pitted dates, and process everything together, till you get an even crumb texture (equal sized crumbs). You may have to stop the processor, and scrape through the mixture with a spatula to ensure that there are no large biscuit crumbs remaining.
- Then, add in the melted and cooled butter, 1 tbsp at a time, while processing the mixture, till it all comes together. Again, make sure to stop the processor and scrape down the sides after adding half the melted butter to ensure even mixing. If the mixture is too dry, add another tbsp or two of melted and cooled butter (check the video below for the texture of the crumb)
- Take out the mixture, and transfer it into a 7″ tart tin with a removable base. Press the mixture on the bottom and up the sides of the tart tin, making sure that the mixture is spread uniformly
(Tip: start with pressing the mixture down the bottom, and then move up along the sides of the tart pan. You could use the back of a spoon or even the base of measuring cup to make sure that you have an even coating of the crust on the base of the tart pan. )
- Refrigerate the tart base for 30- 45 minutes, before adding the ganache
For the ganache:
1. In a pan, heat heavy cream till it comes to a slight simmer
2. Melt the chopped chocolate and butter on a double boiler or in the microwave
(Tip: while melting chocolate and butter in the microwave, melt them in separate bowls, and then mix them together.
Melt the chocolate in 20 second intervals in the microwave)
3. Add half of the warm cream and salt to the melted butter and chocolate mixture, wait for two minutes and then, stir from the centre-outwards till it all comes together. Add the remaining half of the cream and mix well
4. Allow the ganache to cool slightly to room temperature
5. Pour the ganache mixture into the tart base, and refrigerate overnight
The next day, de-mould the tart carefully, slice and enjoy!
You could top the tart with citrus fruits, whipped cream, salted caramel, nutella, sea salt, or even toasted nuts or Oreos!
Tip: Take out the completely set tart from the refrigerator 15 minutes before consuming.
If you try this recipe,
tag me @thewinterflour on Instagram/ Facebook or use the #thewinterflour
I love seeing your bakes!
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