Tart Base
Ingredients:
200g digestive biscuits (about 14–15 biscuits)
100g unsalted butter, melted
2 tablespoons granulated sugar (optional, for a sweeter crust)
Instructions:
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Place the digestive biscuits in a food processor and pulse until they turn into fine crumbs.
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If you don’t have a food processor, put the biscuits in a sealed plastic bag and crush them with a rolling pin until extremely fine.
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Transfer the crumbs to a bowl and mix in the melted butter.
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Add the sugar
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Mix until the texture resembles wet sand and holds together when pressed.
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Pour the crumb mixture the tart pan(s) and press the mixture to ensure no breakage.
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Use the back of a spoon or a flat-bottomed glass to firmly press the crumbs into the base and up the sides of the pan.
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Preheat your oven to 350°F (175°C) and bake the crust for 8–10 minutes until lightly golden. Let it cool completely before adding the filling.
Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
1 Hour
Servings
Makes 1 6 inch Tart
Difficulty
Pizza Sauce Recipe
Ingredients:
1 cup (170g) semi-sweet or dark chocolate chips
½ cup (120ml) heavy cream
1 tablespoon unsalted butter
1 teaspoon vanilla extract (optional)
1 and 1/2 cup water
Instructions:
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In a saucepan, boil the water.
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Place the chocolate chips in a heatproof bowl and place the bowl on the saucepan with the boiling water, effectively creating a double boiler.
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In another small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
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Pour the hot cream over the melted chocolate and gently mix.
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Add the tablespoon of butter and vanilla extract (if using), then stir gently until the mixture is smooth and glossy.
Prep Time
5 Minutes
Cook Time
5 Minutes
Total Time
10 Minutes
Servings
Makes enough for 1 6 inch Tart
1.5 cups of sauce
Difficulty
Assembly of the Tart
Ingredients:
Pre-baked Tart Shell
Chocolate Filling
Toppings: Grated Chocolate
- Fresh Fruit
- Cocoa Powder
Instructions:
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Carefully take the tart crust out of the mould ensuring it does not get damaged
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Pour the ganache into the crust until it is almost full.
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Spread it evenly allowing a glossy finish.
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Refrigerate the tart for at least 2 hours, until the ganache has set
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Once set, garnish with grated chocolate, coca powder, or fresh fruit/mint.
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Cut and enjoy!
