This is one of the yummiest, richest, smoothest and tastiest tarts I’ve ever made. It’s one of those tarts that we chocoholics dream about. Don’t be fooled by its relatively plain appearance, the taste and texture say it all.
Makes: 10 – 12 slices
Time: Base: 15 minutes to make, 15 minutes to blind bake. Filling: 20 minutes. So, hands-on time is just over an hour, but add on time for chilling etc.
Level: This is an easy version
Equipment: A 20cm/8” fluted tart tin or any suitable dish that size. I made the latest one in a pie tin.
Originally, I used chocolate pastry, but this biscuit base is even nicer and a whole lot easier.
- 250g/9oz bourbon biscuits*
- 50g/1.75oz – 75g/2.5oz butter
- 50g/1.75oz golden syrup
*If you only have digestives or similar then use them, but mix in about 25g/1oz cocoa powder and 25g/1oz sugar when the biscuits have been whizzed.
- 125g/4.5oz white caster sugar
- 142ml/5fl oz carton of double cream
- 1 egg yolk
- 2 tsp vanilla extract
- 250g/9oz white chocolate chips or very small pieces
- 50g/1.75oz butter
- ½ tsp salt (optional)
- Small piece of dark chocolate for grating to decorate
1. Turn oven on to 180C / Fan 160C / 350F / Gas 4. (You probably won’t need to butter the tin because the base will contain loads of butter.)
2. Make the base by whizzing the biscuits to fine breadcrumb consistency, then melt the butter and golden syrup together in a saucepan. Pour this onto the biscuit crumbs and mix well, or simply tip the crumbs into the saucepan with the melted stuff. Press the mixture into the tart tin, working it up the sides with your fingers.
3. Blind bake the crust for 10 – 12 minutes then remove the beans and continue baking for another 5 – 7 minutes. (I like to make these types of bases the day before then leave them overnight in the fridge. If you don’t have time for that still try to give it half an hour in the fridge.)
4. To make the filling, put the sugar, cream and egg yolk in a saucepan and stir or whisk together over a low heat until the sugar has fully dissolved. Stir in the vanilla, then heat gradually, but don’t boil. (Be careful not to cook the egg.) Take the pan off the heat and add the white chocolate and butter, stirring as you do so. Stir in the salt (if using).
5. Allow the filling to cool a little, then pour it into the crust. After cooling for about 15 – 20 minutes, transfer to the fridge for 3 – 4 hours or overnight for it to become firm. (Make sure it’s sitting level.)
6. Sprinkle with grated dark chocolate before serving.
N.B. Since posting this recipe, one slight point has come to my attention. The filling mixture doesn’t need to reach a high temperature, therefore the egg yolk won’t be thoroughly cooked. There’s a very slight possibility that this could be an issue for anyone elderly or pregnant.
I hope you enjoy making (and eating) this lovely tart. If you want to see more similar recipes click here. Two other lovely tarts, both very chocolatey, that you’re sure to love are my Apple and White Chocolate Tart and my Chocolate Prune and Orange Tart. Definitely worth a look!
Or have a look at my site for lots of other recipes, sweet and savoury. If you’d like to comment or ask a question that would be great, just go to the contact page.
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