NO-BAKE MUSCOVADO CREAM AND SALTED CHOCOLATE TART WITH BERRIES RECIPE
Prep - time 10 mins, plus 2-3 hours chilling time | Serves 10-12
Rich and delicious, you only need a small slice of this beautiful tart. Serve with a little cold cream for an elegant touch.
250 grams digestive biscuits
90 grams butter, melted
75 grams (⅓ cup) Sugars of the World Australian Muscovado sugar
185 ml (¾ cup) single cream
150 grams (1 cup) dark chocolate, chopped
150 grams (1 cup) milk chocolate, chopped
1 teaspoon vanilla paste or extract
1 cup blueberries and pulp from 3-4 passionfruit, to decorate
1. Blitz the biscuits in a food processor until fine.
2. Add melted butter and blitz for another 10 seconds. Press this mixture into a 32cm loose-bttomed rectangular or 20cm circular tart tin. Use the back of a spoon to evenly spread the crumb base and evenly push up the sides too.
3. For the filling, combine the muscovado sugar and cream in a small saucepan. Bring cream to the boil, whisking so the sugar dissolves. Remove from heat and stir in the vanilla and chocolate, stir until all the chocolate pieces have completely dissolved and you have a smooth consistency. Pour into the tart case and smooth the surface.
4. Place in the fridge to firm up, this should take at least 2 hours. Serve with the fresh fruit and a drizzle of cream or some natural yogurt.