Chocolate cream tart

A rich chocolate-y filling in a biscuit shell, with whipped cream on top is a dessert inspired by my Scottish friend Alicia and no one can resist!

A real treat for your loved ones. It might not be heart-shaped but it definitely conveys your love.

INGREDIENTS:

for the biscuit crust

• 225gr digestive biscuits

• 150gr salted butter

for the filling

• 300ml milk

• 25gr caster sugar

• 25gr plain flour

• 1 1/2 tsp cornflour

• 2 eggs beaten

• 25gr unsalted butter

• 100gr plain dark chocolate

• 2 tsp brandy

• 150ml fresh cream

• icing sugar

• additional grated chocolate for decoration

METHOD:

biscuit crust

• Crush the biscuits and put in a mixing bowl

• Melt the butter, add it to the biscuits and mix well

• Put in the flan dish and press up the sides with the back of a spoon

• Chill for at least 2 hours

Filling

• In a saucepan gently heat the milk

• Meanwhile mix together the sugar, flour and beaten eggs

• Stir in the hot milk and return the mixture to the saucepan

• Cook over a low heat, stirring continuously until it thickens and is just coming to the boil

• Remove the pan from the heat and add the chocolate, butter and brandy

• Stir until all ingredients have been well incorporated and allow to cool

Assemble the tart

• Pour the mixture into the biscuit crust and dust with icing sugar to prevent a skin forming

• Refrigerate

• Just before serving, whip very well the cream and spread over the filling

• Decorate with grated chocolate

Tip:
1. You can customize the chocolate flavour to your taste, by using bittersweet, semisweet, milk chocolate, or any combination of these that you like
2. Chocolate cream tart will keep for 3 to 4 days in the fridge, loosely covered