No celebration is complete without a sweet treat to top it off. This Tart was also made for my sister’s birthday. I was in a not in a mood to bake; so we ordered a cake and I made this no–bake tart with the classic Rajma recipe, which by the way doesn’t require soaking!! Check it here!!
Her eyes lit up (with hunger) when she saw the Chocolate-y tart in the refrigerator. Pure chocolate-y (double in this case) deliciousness! This tart recipe; it was a breeze to make and tasted heavenly. The prep takes very less time, however it requires refrigeration. It is perfect for next day occasions.
When you bite into it you taste the crumbly texture of the butter biscuits with silky smooth chocolate, creamy white chocolate and the crunch of the almonds (want some more right now!!).
Turned out exceptionally good for a first tart attempt (YES, YOU HEARD IT RIGHT). I really hope you all enjoy this recipe as much as we did.
For the base
175g unsalted biscuits
2 tsp. plain flour
Grated White Chocolate for serving (optional)
White Chocolate Ganache
50g White Chocolate, chopped
2 tbsp. thickened cream
6 – 7 almonds, chopped
100g Dark Chocolate, chopped
150ml whipping cream
1 tsp. vanilla extract
Grease an 18cm diameter round tart mould with removable bottom. Line the base with baking paper. Grind the biscuits with the flour until finely crushed. Melt the butter and add to this biscuit mixture. Combine properly and press this mixture with the back of a spoon over base of the lined tart mould. Refrigerate for at least an hour.
White Chocolate Ganache: In a small pan, place the chopped chocolate and cream over medium heat. Stir continuously. Turn the heat off when the mixture is smooth and all the chocolate pieces have melted. (You do not want to heat this mixture too much; it should just melt and smoothen). Add almond pieces to the ganache and pour this mixture gently over the refrigerated biscuit base. Refrigerate this for another 30 minutes or until set properly.
Chocolate mousse: Place chocolate, vanilla extract and half the cream in a pan over medium heat. Stir continuously. Turn the heat off when the mixture is smooth and all the chocolate pieces have melted. Remove from heat and let it cool. Beat the remaining cream until soft peaks are formed. Fold in the chocolate mixture until into the whipped cream.
Gently pour this mixture over the ganache layer. Grate white chocolate over the mousse (you may dust cocoa powder alternatively) Refrigerate this for at least 6 hours and serve. It tastes incredible if refrigerated overnight.