Bread and Better
Friday, 22 July 2016
Chocolate and Marmalade tart
This tart is one of those puddings that people would describe as a real 'adult' treat. The bitterness of the marmalade really compliments the sweet chocolate ganache and crumbly biscuit base. This tart tastes great on it's own, but you could serve it will a dollop of Creme fraiche, if you really wanted.
Makes 1 medium tart. Serves 8.
For the base:
400g milk chocolate digestives
100g unsalted butter melted (plus more for greasing)
For the filling:
300ml double cream
200g milk chocolate, broken into small chunks
100g dark chocolate, broken into small chunks
5 tablespoons marmalade (the good, chunky kind)
Grease a 20cm loose bottomed tart tin with butter.
Place the biscuits into a food processor and blitz until they resemble bread crumbs.
Add the melted butter to this biscuits, and blitz again, until the biscuit crumbs start to clump together.
Place the biscuit mixture into the greased tart tin.
Press down the mixture, with the back of a spoon, so that it evenly compacts in the tin and up the sides.
Place the base in the fridge to set, for at least an hour.
Once the base is set, spoon in 4 tablespoons of the marmalade, and evenly spread out.
Place the chocolate into a large, heat- proof bowl.
Place the cream into a pan and put on a medium heat.
Cook until the cream starts to bubble.
When the cream is bubbling, remove it from the heat and pour it gently and slowly over the chocolate.
Whisk the cream and chocolate mixture, until all the chocolate has melted, and the mixture comes together.
Pour the mixture on top of the tart base, spooning over the last tablespoon of marmalade when you are done.
Place the tart in the fridge to set, for at least 3 hours, before slicing and serving.
Keeps well in the fridge for 2-3 days.