Rich chocolate tart

Recipe from: 11/13/1997 12:00:00 AM
Ingredients 6
Servings 14


  • 100
    shortbread biscuits, crushed
  • 400
    double cream at room temperature
  • 400
    milk chocolate or half milk and half fruit and nut chocolate, broken into squares
  • 45
    golden syrup
  • 45
    Amaretto, Cointreau, Kahlua, brandy or sherry
  • icing sugar and fresh berries for decoration


Spray a 20 cm loose-bottomed cake tin with non-stick spray. Sprinkle half the biscuits in the bottom of the pan. Whip the cream until just before it starts to thicken. Set aside. Melt the chocolate over hot water or in the microwave and stir in the golden syrup and liqueur. Stir in a little of the cream if the chocolate starts to set. Fold the remaining cream into the chocolate mixture and pour over the crumbs. Spread evenly and sprinkle with the remaining crumbs. Chill overnight. Dust with icing sugar and serve with fresh berries. Makes 14 slices.

Read more on: dairy  |  microwave

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