We had a really good weekend. Sydney was blessed with good weather (28C on Saturday and 30C on Sunday) and we were surrounded by good friends for a BBQ on Saturday. It was a little too hot to bake. Hence, this no-bake chocolate tarts recipe came in handy as the perfect finish to the BBQ.
No-Bake Chocolate Tarts (Serves 6)
(Adapted from Delicious Magazine November 2008)
Ingredients
- 200 g shortbread or digestive biscuits
- 100 g unsalted butter, chopped
- 1 tbsp golden syrup
- 100 g milk chocolate, chopped
- 100 g dark chocolate, chopped, plus extra melted chocolate to drizzle and shaved chocolate to garnish (optional)
- 1 tsp vanilla extract
- 2 tbsp pure icing sugar, sifted
- 200 ml thickened cream, plus extra to serve
- Cocoa powder and halved strawberries, to garnish
Method
- Place the biscuits in a food processor and pulse to form fine crumbs. Place the butter and golden syrup in a saucepan over low heat, stirring until butter melts. then pour into processor and pulse to combine. Press the biscuit mixture into the base and sides of six 10cm loose-bottomed tart pans. Chill until required.
- Melt the milk and dark chocolate together in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Remove from heat, stir until smooth, then allow to cool for 5 minutes. Stir in the vanilla and fold in the icing sugar.
- Whip cream until soft peaks form, then fold into the chocolate mixture. Pour into the tart pans and chill for at least 2 hours until the chocolate filling is set.
- To serve, drizzle the plates with melted chocolate, top tarts with extra whipped cream and sprinkle with shaved chocolate and cocoa powder. Serve with strawberries.