Prep time: 10 min; cooking time: 30 mins. Makes: approx 25 puris
Ingredients
For the base
- 225 grams digestive biscuits, ground into powder
- 50 grams brown sugar
- 75 grams salted butter, melted
For the filling
- 220 grams 60% dark chocolate, chopped
- 200 grams fresh cream
- 1 tbsp instant coffee
- 1 tsp vanilla extract
- 0.25 tsp salt
- 2 eggs
For the glaze
- 2 tbsp fresh cream
- 30 grams 60% dark chocolate, chopped
- 1 tbsp honey
- 1 tbsp warm water
Instructions
For the base
- In a mixing bowl, add crushed digestive biscuits and brown sugar. Mix well
- Add melted butter and mix - you should have the texture of wet sand
- In a 12" tart pan, pour biscuit mixture and press it to the bottom and sides, into a ~3 mm thick shell. Refrigerate while you get your filling ready
For the filling
- Preheat oven to 200C
- Heat cream to near boiling and turn off the heat. Add chopped chocolate and coffee and stir well until the chocolate has completely melted
- Whisk eggs, vanilla and salt together. Add into chocolate / cream mix and stir well
- Pour filling into cooled crust
- Bake for 22-25 mins, or until the filling is firm at the edges but still slightly wobbly at the center
- Leave on rack in tart pan to cool for at least 60 mins
For the glaze
- Microwave chocolate in a glass bowl until soft.
- Add heated cream and stir until no chocolate lumps remain
- Add honey, followed by warm water, stirring after each stage
- Pour glaze on to the chocolate center of the cooled tart, then tilt tart pan allowing the glaze to coat the entire chocolate surface of the tart
- Refrigerate for at least an hour
To serve, remove from tart pan and slice. Enjoy as-is, or garnish with berries of your choice and whipped cream.