No Bake Chocolate Tart | Cooking With Benji

When you want to make a fast dessert in a hurry this is the one for you, we have all been there, after a delicious home cooked dinner with friends and someone says "umm I really fancy dessert." Sure there is ice cream and the local shop for the ready made stuff, but why not wow your guests by rustling up this, you probably have all the ingredients any way.

Follow with me and you will have this rustled up in no time at all, you could make it before a dinner party and it will last a few days in the fridge.

You will need:

• 200g bourbon biscuits, you could also use custard creams or digestives
• 100g melted unsalted butter
• 2 tsp of clear honey
• 180g Cadburys Bournville dark chocolate, or any dark chocolate, you could be extravagant and use 70% cocoa
• 180ml double (heavy) cream
• 50g while chocolate, I used milka
• 1 tbsp flaked almonds

Put your biscuits in a food bag and with a rolling pin or anything heavy, bash the living daylights out of them, until they are crumbs. You could use a food processor if you prefer but this is way more fun. Be careful not to hit them too hard otherwise you can split the bag and you will have a mess all over the counter. Once you have crumbs, empty the bag into a bowl.

Add the melted butter to the biscuit crumbs mix with a spoon until combined and then add the clear honey, the honey is the secret here, it will act like a super sticky glue and help make your tart base last longer.

With a spoon separate the base mixture between two tins and press into the tin with the back of the spoon, to set the tins place in the freezer, they will only be in there a short time to firm up the butter and honey so you can handle the bases.

You don't have to make small tarts, you could equally make a large tart or even a rectangular one, depending on the tins you have at home.

This is a fool proof way to make the perfect ganache every time, quick tip, this also makes a great frosting for a chocolate cake :)

Add your cream to a cold pan and put on the heat, bring it to just boiling, when you see bubbles starting to appear. Take the pan immediately off the heat and add your dark chocolate, stir in the chocolate just to cover it in the cream. Now, do not touch the chocolate, set a timer for 5 minutes. After the timer expires, stir the chocolate and cream, the residual heat will just melt the chocolate and you will have the perfect ganache.

Another tip here, if you want super shiny ganache, add a knob of butter and a table spoon of honey.

Let your ganache cool slightly and take your bases out of the freezer, with a spoon add the chocolate to the bases and spread. Pop this back in the fridge to set slightly.

Toast your almonds, you don't have to do this or even add them at all. Toasting your almonds though is so much better than not, the process brings out all the flavour and makes them 10 times better. Do not add any oil to the pan, just keep it dry and the heat low to medium.

At the same time as toasting your almonds, use a bain-marie (a bowl over simmering water), don't let the bowl touch the water, melt your white chocolate. just let it melt and resist the temptation to over stir.

Once your almonds are toasted and your chocolate is melted, set to one side for finishing the tart.

To finish the tart, sprinkle the almonds over the top and then drizzle with the white chocolate, you could use a pipping bag but this is the rustic look here.

Server with a cup of coffee or tea and enjoy :)

Why not try this with other topping, just what ever you do, try it for yourself.

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