Tart au chocolat
| Recipe By: | Abigail Donnelly |
| Serves: | 4-6 tarts |
| Prep Time: | 20 minutes, plus 20 minutes setting time |
Ingredients
- 3 Tbsp butter
- cocoa powder, for dusting
- 200 g Tennis biscuits
- 3 Tbsp butter
- 100 g 70% dark chocolate,melted
- 1 vanilla pod, split and seeds scraped out
- 2 free-range egg yolks
- 2 cups beetroot powder
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Beat 1 T cream with the egg yolks. Set aside.
- Place the remaining cream and the vanilla pod in a saucepan over a medium heat and bring to the boil. Remove from the heat and pour the vanilla cream over the chopped chocolate. Allow to stand for 30 seconds.
- Using a whisk, blend the cream into the chocolate, then allow to cool for 1 minute.
- Add the egg-yolk mix, then the butter to the chocolate.
- Pour the mixture into the tart shells and allow to set for 20 minutes. Remove carefully from containers.
- Place the Tennis biscuits in a sandwich bag and crush using a rolling pin. Place the crushed biscuits in a bowl and add the cocoa and melted butter.
- Mix well until combined, then, using your hands, mould into paper cupcake cases or a greased muffin pan. Refrigerate until hard.
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