- In a blender Add biscuits (I used Digestive and hide & sick ) and grind them to fine mixture.
- Add melted butter to the mixture & mix it well.
- Add this biscuit crumb into tart mould and press the mixture alongsides of the tart mould with back of the spoon to form a base crust or press it gently with rubber spatula Till it become even from all the sides.
- Refrigerate this for around 30 to 35 Minutes and you will notice base is Firm.
- Next Step is , take a saucepan on a low Flame add butter , condensed milk, dark Compound, milk compound, fresh cream and coffee powder.
- Keep Stirring till it thickens. ( Make sure it should be in pouring consistency)
- Our chocolate ganache is ready allow it to Come Down at room Temperature.
- Ones it comes down at room temperature it's time to fill out tart mould with chocolate ganache. Pour this mixture into mini tart mould till it fills up.
- I Garnished It with finely chopped pistachio and crushed hazelnut. ( You can definitely go with cherries, berries or any fruit of your choice)
- Refrigerate Until It's Set ( Approximately 9 To 10 Hours )
- After it's completely set loosen the sides of the mini Tart mould from sides and take it out.
- Serve it chilled as it is or sprinkle cocoa powder.
Chocolate Tart (Eggless)
By Shades Of Shreyu Founder Shreya
Feb, 19th
668
Servings
4 persons
Cook Time
1 hr
Ingredients
8
- 10
Ingredients
- Biscuits
- Dark compound
- Milk compound
- Melted butter
- Condensed milk
- Coffee Powder (optional)
- Finely chopped pistachio
- Hazelnut
- Fresh cream
- Mini tart mould
