MUNCH RATING: 4/5
I got this recipe from the BBC Good Food website and the original recipe can be found here.
CHANGES TO THE RECIPE:
I tweaked it slightly by using chocolate chip cookies for the base, to make it extra chocolatey! There seemed to be a lot of butter in the base mixture, so I used a whole pack of biscuits so that it wasn’t so greasy.
Other people on the website have said that adding the vanilla to the chocolate makes it go funny, so I added it to cream instead as suggested.
This was really easy to make and tasted delicious – it’s very rich though so you only need a small portion!
- I used a square 8x8 inch tin as the rectangular one they suggested seemed far too big. It’s a good idea to line it with a piece of greaseproof paper which is bigger than the tin so that it’s easier to remove it from the tin.
- Serves 8
- 250g pack chocolate chip cookies (I used Tesco own brand)
- 100g butter
- 1 tbsp golden syrup or honey
- 100g bar dark chocolate (I used Bournville)
- 100g bar milk chocolate (I used a Cadbury Easter egg)
- 1 tsp vanilla extract
- 2 tbsp icing sugar , plus extra for dusting
- 200ml whipping cream
- Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of your tin and chill while you make the filling.
- Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through, then sift in the icing sugar.
- Whip the cream until it just holds its shape. Stir in the vanilla extract, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.
- Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins.