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
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