Description
This rich and indulgent Howl Chocolate Tart features a crisp digestive biscuit crust filled with a silky dark chocolate custard. Baked to perfection and garnished with sea salt and chocolate shavings, this dessert is perfect for chocolate lovers seeking an elegant treat.
Ingredients
Scale
Crust
- 200 grams digestive biscuits (or graham crackers)
- 100 grams unsalted butter, melted
Filling
- 300 grams dark chocolate (70% cocoa), chopped
- 200 ml heavy cream
- 50 grams granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Garnish
- Sea salt, for garnish
- Chocolate shavings, for garnish
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it is ready for baking the tart crust and filling.
- Prepare Crust: Crush the digestive biscuits until they resemble fine crumbs, then mix thoroughly with melted butter to create a crumbly mixture.
- Form Crust: Press the biscuit and butter mixture firmly into the base and sides of a tart pan to form an even crust. Bake this crust in the preheated oven for 10 minutes to set.
- Melt Chocolate Mixture: In a saucepan over low heat, combine chopped dark chocolate and heavy cream, stirring until fully melted and smooth. Remove from heat and allow to cool slightly to prevent cooking the eggs later.
- Mix Eggs and Sugar: In a separate bowl, whisk together granulated sugar, eggs, and vanilla extract until well combined and slightly frothy.
- Combine Mixtures: Gradually pour the warm chocolate mixture into the egg mixture while whisking constantly to create a smooth, homogenous filling without scrambling the eggs.
- Fill Tart and Bake: Pour the chocolate filling into the cooled tart crust. Bake in the oven for 25-30 minutes, or until the filling is set but still slightly wobbly in the center.
- Cool Tart: Remove the tart from the oven and let it cool completely at room temperature. Then refrigerate for at least 2 hours to fully set the filling and develop flavors.
- Garnish and Serve: Before serving, garnish the tart with a sprinkle of sea salt and chocolate shavings to enhance flavor and presentation.
Notes
- Use a tart pan with a removable bottom for easier serving.
- Ensure the chocolate mixture has cooled before adding to the eggs to prevent curdling.
- Refrigeration time helps the tart to firm up and improves slicing.
- For an extra glossy finish, glaze with warmed apricot jam before garnishing.
- Store leftovers refrigerated in an airtight container for up to 3 days.
