Somehow I blinked my eyes and it’s already New Year again! Don’t be alarmed, it’s not December yet (although how fast has this year flown?!), I’m talking about the Jewish New Year.
This time last year I was busy in the kitchen making the best honey cake ever however this year we’re getting our honey cake from the newly started Sydney based Gluten Free Cake Nation which makes delicious gluten and lactose free cakes and you can’t even tell there’s no gluten!
Because no Jewish holiday is ever complete without an abundance of food (apparently fruit salad, honey cake and lemon meringue ice-cream just isn’t enough) I’ve made some sweet and easy chocolate tart/slice which is no bake. So good and so easy.
As per usual, something in the kitchen went awry for me and this time it was because I didn’t have the correct baking tin. You ideally need a loose-bottom tart tin but I didn’t have one so I pretty much just turned it into a slice #creativethinking. I also doubled the recipe from taste to feed 12 hungry souls but the original recipe below makes 6 individual tarts.
Again, apologies about the poor pic quality. First a gal doesn’t take her DSLR everywhere and then when she does it decides to stop working. Fooey.
Ingredients (serves 6)
- 200g shortbread or digestive biscuits
- 100g unsalted butter, chopped
- 1 tablespoon golden syrup
- 100g milk chocolate, chopped
- 100g dark chocolate, chopped, plus extra melted chocolate to drizzle and shaved chocolate to garnish (optional)
- 1 teaspoon vanilla extract
- 2 tablespoons pure icing sugar, sifted
- 200ml thickened cream, plus extra to serve
1. Place the biscuits in a food processor and pulse to form fine crumbs. Place the butter and golden syrup in a saucepan over low heat, stirring, until butter melts, then pour into processor and pulse to combine. Press the biscuit mixture into the base and sides of six 10cm loose-bottomed tart pans. Chill until required.
2. Melt the milk and dark chocolate together in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Remove from heat, stir until smooth, then allow to cool for 5 minutes. Stir in the vanilla and fold in the icing sugar.
3. Whip cream until soft peaks form, then fold into the chocolate mixture. Pour into the tart pans and chill for at least 2 hours until the chocolate filling is set.
4. To serve, drizzle the plates with melted chocolate, top tarts with extra whipped cream and sprinkle with shaved chocolate and cocoa powder. Serve with strawberries.
It’s just as good as a slice as it is as a tart. The base is moist and rich and with the velvety chocolate and cream filling you really can’t go wrong with this dessert! Add ice-cream, cream, strawberries, kiwis, potatoes – whatever you’d like! Nothing could make this taste bad.