Chocolate Tart

I’m not saying anything….just try it!

For the base:

300 – 350g chocolate biscuits (Romany Creams if you want a brown/chocolate base and if you don’t have it or don’t mind the base not being chocolate, something like Tennis Biscuits or Digestives)

80g butter, melted

Break up the biscuits and put them into a plastic bag. Take a rolling pin and bash them into very fine crumbs. (This is great to get rid of your frustrations but you may also blitz the biscuits and melted butter together in a food processor if you are lucky enough not to be frustrated… you know, with lockdown, etc)

Add the biscuit crumbs into the bowl with the melted butter and mix thoroughly.

Scrape the mixture into a 24cm tart tin, with a removable base.

Spread it evenly so that there is enough to go up the sides of the tin and then press it all down into a uniform crust. Refrigerate the base while you prepare the filling.

For the filling:

500g mascarpone

300g dark chocolate, or half milk chocolate and half dark chocolate

Beat the mascarpone in a stand mixer with the paddle attachment, to soften it.

Break the chocolate into small pieces and put it in a glass bowl.

Place a small saucepan over a low heat and fill it to about 5cm depth with water. Turn on the heat and bring to a gentle simmer.

Now place the glass bowl with the chocolate on top of the saucepan and gently melt the chocolate. You may stir the chocolate every now and then.

Turn the mixer with the mascarpone onto a low speed and slowly add the melted chocolate.

Scrape the mascarpone-chocolate filling into the cold tart base and place back into the refrigerator for two hours.

Decorate as you wish or celebrate the fabulous simplicity of tastes!

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