No Bake Perfect Chocolate Tart

Ingredients

• 15 Pieces Digestive Biscuits
• 6 Tbsp. Melted Unsalted Butter
• 4 Tbsp Soften Butter
• 2 4.4 oz Semisweet Dark Chocolate Bars (Lindt Chocolate)
• 1 Cup Heavy Cream
• 3 Tbsps Turbinado Natural Brown Sugar
• 1 Pinch Salt
• 1 Tsp Vanilla Essence
• 1 Tbsp Whipped Cream (For Topping)

Instructions

1. Take 15 pieces of digestive biscuits and crush them in a food processor.
2. Add 6 tbsps. of melted butter and mix them well for a fine crumbly crust.
3. Pour these crumbles into the 9-inches bottom tart pan and gently press down for an even tart crust. You can use a rubber spatula or your hands.
4. Refrigerate the tart crust for 20 minutes for the crust to set. 
5. Take the 2 4.4 oz of semi-sweet dark chocolate bars and chop them into fine pieces using a sharp knife.
6. In a deep pot boil water. Place a large glass bowl on the boiling pot of water to create a double boiler to melt the chocolate. 
7. Add 1 cup of heavy cream in the bowl.
8. Add 3 tbsps of turbinado sugar, 4 tbsps of soft butter, a pinch of salt, 1 tsp vanilla essence and chopped chocolate into the heavy cream.
9. Stir well to completely melt the chocolate and combine all the ingredients with the heavy cream.
10. Pour the chocolate filling into the cold tart crust.
11. Refrigerate the tart overnight or until set.
12. Add whipped cream and sprinkle cacao powder and garnish with a small strawberry before serving.

Notes

• Instead of digestive biscuits, you can use any biscuit of your choice.
• If you want a sweeter tart use milk chocolate or If you would like a bit of punch you can use dark chocolate.
• If you don’t have any nut allergies you can sprinkle your favorite nuts to enhance the tart for a nutty flavor.