This salted chocolate tart is the best family dessert, and is so easy to make! The hardest part will be waiting for it to set.
250 g digestive biscuits
90 g butter
75 g CSR Muscovado Sugar
185 ml single cream
150 g dark chocolate
150 g milk chocolate
1 tsp vanilla extract
1 cup fresh blueberries
1 Blitz the biscuits in a food processor until fine.
2 Add melted butter and blitz for another 10 seconds. Press this mixture into a 32cm loose-bottomed rectangular or 20cm circular tart tin. Use the back of a spoon to evenly spread the crumb base and evenly push up the sides too.
3 For the filling, combine the muscovado sugar and cream in a small saucepan. Bring cream to the boil, whisking so the sugar dissolves. Remove from heat and stir in the vanilla and chocolate, stir until all the chocolate pieces have completely dissolved and you have a smooth consistency. Pour into the tart case and smooth the surface.
4 Place in the fridge to firm up, this should take at least 2 hours. Serve with the blueberries and some passionfruit pulp, and a drizzle of cream or some natural yoghurt.
Dark Muscovado Sugar is deep in colour and carries robust bittersweet treacle flavours. It’s decadent flavour and moist texture adds a luscious depth to baked goods, like chocolate cakes, brownies and fruit cakes but also makes it ideal in glazes or marinades.
This recipe is from CSR Sugar.
