With frosted berries.
|250 g||shortbread biscuits — or digestive biscuits|
|80 g||butter — melted|
|70 g||muscovado sugar|
|3/4 cup||cream — fresh, single|
|300 g||dark chocolate — 70-85%|
|1 tsp||vanilla — paste or extract|
|sea salt — Maldon|
|200 g||berries — frosted|
Place the biscuits in a food processor and blitz until fine. Add the melted butter and pulse again to combine. Empty the crumbs into a 32cm length rectangular, loose bottom tart case. Press the crumbs firmly into the tin with the back of a spoon and smooth over evenly. Refrigerate to firm up.
For the filling, place the muscovado sugar and cream in a small saucepan. Bring the cream slowly up to the boil, whisking all the while to ensure the sugar crystals dissolve completely. Remove from the heat and stir in the vanilla paste. Pour the cream over the chopped chocolate and whisk thoroughly until the chocolate is silky smooth. Fill the chilled tart case with the chocolate mixture and refrigerate for several hours until firm.
Un-mould the tart and place on a long serving board. Scatter with the sea salt if you love a salty-sweet combo and pile on the frosted fruit.
Hint: The chocolate tart filling also makes the most luxurious truffles. Pour the warm ganache into a bowl, cool, cover with cling and refrigerate until set. Roll into tiny truffles, dust with cocoa and allow to firm up. Serve with after dinner coffees or package as a hostess gift.