Chocolate Tart

Super- easy, signature dessert!

The tart for when you’re feeling fancy, the one that is sure to impress but actually requires minimal effort to make.

 Preparation Time – 30 minutes

Cooking Time – 20 minutes

Servings – 8 – 10

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Ingredients

For the Base

• 220g ground almonds
• 20g cocoa powder
• 50g butter, melted
• 1 large egg, whisked
• 60ml maple syrup

For the Filling

• 170g Homecook 72% Chocolate, finely chopped
• 170g Homecook Wonderbar Milk Chocolate, finely chopped
• 250ml double cream
• 30g butter

Top with cream and cherries if desired or serve with a scoop of vanilla ice cream.

Directions

1. Line the bottom of a 9 inch fluted loose bottom tart tin with baking paper.
2. Grease the sides of the tin with spray oil.
3. Preheat your oven to 160C (300F).
4. Mix together ground almonds, cocoa powder, butter, egg, and maple syrup in a bowl.
5. Place mixture into prepared tart tin. Spread over the bottom and press up the sides using your finger tips.
6. Prick the base of the mixture in the tart tin with a fork a few times over.
7. Bake in the oven for 20 minutes. Check after 10 minutes and if it’s browning too quickly just cover it over with foil.
8. Allow to cool in the tin completely before filling.
9. Place cream and butter into a pot over a medium heat. Allow to heat through so it’s hot to the touch but not quite boiling.
10. Place finely chopped chocolate into a bowl. Pour the cream over the chocolate, cover with cling film and set aside for 5 minutes.
11. Vigorously whisk together to form a smooth ganache.
12. Pour into cooled tart tin and allow to set at room temperature for 2 hours before slicing.