Indulge your senses with this decadent Raw Chocolate Tart, a recipe so simple, it requires only four ingredients! Forget complicated baking techniques and lengthy preparation times; this recipe is your shortcut to pure chocolate bliss. Rich, intensely chocolatey, and surprisingly easy to make, this tart is the perfect dessert for any occasion, from a casual weeknight treat to a sophisticated dinner party finale. Its creamy texture and deep, dark flavor will leave you wanting more.
This unbelievably simple recipe uses readily available ingredients to create a sophisticated dessert that's sure to impress. Ready to dive into the deliciousness? Let's get started with our easy step-by-step instructions!
Tools Needed
- 12cm round cake mold with removable bottom
- Microwave
- Ziploc bag
- Rolling pin or similar to crush biscuits
- Flat-bottomed cup
- Heat-resistant bowl
- Toothpick
- Hot towel (optional)
- Thin knife
Ingredients
- Milk Chocolate: 120g
- Fresh Cream: 60ml
- Biscuits (e.g., Choice): 12 pieces (6 bags)
- Unsalted Butter
Step-by-Step Instructions
Step 1. Prepare the Crust
- Melt butter in the microwave (600W for 30 seconds, or adjust for lower wattage).
- Crush biscuits into fine crumbs in a ziploc bag.
- Mix melted butter with crushed biscuits until moist.
- Press the biscuit mixture into the bottom of the cake mold, ensuring even thickness (about 8mm-1cm).
- Chill the tart shell in the refrigerator.
Step 2. Make the Chocolate Filling
- Break chocolate into small pieces and place in a heat-resistant bowl.
- Pour fresh cream over the chocolate.
- Heat in the microwave (600W for 1 minute, adjust for lower wattage). Stir until smooth and melted. Heat in 20 second intervals if needed.
- Pour the melted chocolate mixture over the chilled tart shell. Gently tap the mold to remove air bubbles and level the surface.
Step 3. Chill and Set
- Chill the tart in the refrigerator for 3-5 hours until set.
Step 4. Release and Serve
- To release the tart, gently warm the edges of the mold with a hot towel. Use a thin knife to loosen the sides if needed.
- Carefully remove the tart from the mold and transfer to a serving plate.
- Cut and serve. Warming the knife slightly will make cutting easier.
Read more: Chef Tom's Tuna Tataki: A Step-by-Step Guide
Tips
- If you have leftover chocolate and cream, make extra ganache and enjoy it as fresh chocolate.
- Use a flat-bottomed cup to evenly press the biscuit mixture into the tart shell.
- Don't overheat the chocolate, or it will burn. Heat in short bursts, checking frequently.
- Crush the biscuits very finely for a smoother tart base.
- Warm the knife before slicing to get clean cuts.
Nutrition
- N/A
FAQs
1. Can I use other types of chocolate?
While this recipe uses dark chocolate, you can experiment with different types, but the flavor will change. Milk chocolate will be sweeter and less intense.
2. How long can I store the tart?
Store the tart in the refrigerator for up to 3 days in an airtight container. It's best enjoyed chilled.
3. Can I make the crust in a different shaped pan?
Absolutely! This recipe works well in any tart pan or even a springform pan. Adjust the crust accordingly.
This incredibly simple raw chocolate tart is the perfect way to satisfy your chocolate cravings without spending hours in the kitchen. Its rich, decadent flavor and effortless preparation make it a go-to dessert for any occasion. Enjoy this delightful treat, and don't forget to share it with friends and family!