choco leibniz tart

Ingredients:

For the base:
25g butter
4no. Choco Leibniz biscuits*
 

For the tart:
200g dark chocolate (70% min cocoa), chopped
200ml double cream
25g salted butter
1tsp vanilla extract

To serve:
1 tbsp cocoa powder
raspberries
double cream

Prepared in 15 minutes, the recipe for this deliciously rich dessert serves 2.

Method:

1 - Start the base by quickly melting the butter in the microwave for around 15 seconds. Place the Choco Leibniz biscuits into a clean tea towel and crush with a rolling pin until they resemble chocolaty breadcrumbs. Stir in the melted butter.

2 - Using an acetate ring, small ramekin, or even a teacup, split the biscuit crumbs into the bottom of two dishes and press down with the back of a spoon. Chill in the fridge whilst preparing the filling.

3 - Place the cream in a saucepan and heat until almost simmering.

4 - Add the chopped chocolate to the cream, along with the vanilla and butter. Stir until the chocolate has melted and you have a smooth, glossy mixture.

5 - Gently spoon dollops of the mixture over the biscuit crumbs. You may not need to use all of it [keep it, and heat and drizzle over ice cream!]

6 - Tap on your work surface to level the top, and place in the fridge for at least 2 hours.

7 - Remove from the fridge [and remove acetate ring if you have used them], and sprinkle the top of the tarts with cocoa powder. It helps to let these tarts sit for 10 minutes at room temperature prior to serving.

8 - To serve, place each tart on a plate, along with 4 or 5 raspberries. Pour over a healthy volume of double cream, and enjoy!

* For this recipe I used the Milk Chocolate Choco Leibniz biscuits, however their Chocolate Orange, Dark Chocolate, White Chocolate and Caramel Biscuits would all make a delicious substitute.