A fudgy, chocolaty, luscious chocolate filling in a buttery, biscuit crust! Even a novice can make this decadent, easy dessert!
Step 1: INGREDIENTS NEEDED:
FOR THE BISCUIT/COOKIE CRUST:
22 cookies (I have used Britannia Jim Jam Cookies with cream, you can use any cookie you like or have); about 2 cups crumbs
½ cup melted unsalted butter
FOR THE CHOCOLATE GANACHE FILLING:
2 cups chopped chocolate ( you can use any dark/milk chocolate you have; the better the quality of chocolate, the more decadent the tart)
1 cup heavy cream
¼ cup Nutella (chocolate hazelnut spread)
Himalayan Pink Sea Salt (optional)
Step 2: INSTRUCTIONS:
TO MAKE THE BISCUIT CRUST:
Preheat oven to 180 Centigrade or 350 Fahrenheit (if you prefer a crispier crust; optional).
Place the cookies (along with the cream filling) into a food processor.
Blitz the cookies to make fine crumbs. If you do not have a food processor, you can crush them in a Ziploc/plastic bag using a rolling pin until the crumbs are fine.
Add in melted butter and process again until the butter is well incorporated and the crumbs look like wet sand. If using the Ziploc method, just mix both the crumbs and melted butter in a large bowl and mix using your hands.
Press the mixture into a 9-inch tart/pie pan (preferably with a loose bottom) beginning with the sides.
Using your hands or a spoon, press the wet crumbs up the sides first and then the base of the pan. Press well to make a compact, even base.
At this stage, you can either choose not to bake (and chill it in the fridge) but if you want a slightly crispier crust, bake in preheated oven for about 8 minutes.
Remove and let cool completely.
Meanwhile, while the crust is cooling, prepare the chocolate ganache.
Step 6: TO MAKE THE GANACHE:
Place chopped chocolate and Nutella spread in a medium sized bowl.
Heat the cream in a small saucepan on medium heat, stirring continuously until it just starts to boil.
Pour over the chocolate and set aside covered for about 5 minutes.
Whisk until smooth, creamy, satiny and shiny.
Pour the ganache over the crust and chill in the fridge for about 15 minutes, if you are going to top with garnish or else the toppings may sink into the filling.
After 15 minutes, the ganache would have set slightly.
Sprinkle the toppings; in this case, pomegranate pearls and pistachios along with sea salt.
Return to the fridge and chill thoroughly for at least 2 hours or best overnight to set completely.
Remove the tart from the fridge about 10 minutes before serving so it is easier to cut.
Slice with a large, sharp knife (dip in hot water and wipe dry) into wedges/slices and enjoy!
Step 11: NOTES:
Make sure you make fine biscuit crumbs. The crust sticks together well only if the crumbs are fine.
Press the crumb mixture compactly into the pan.
You do not have to bake the crust for a no-bake pie/tart. Just chill it until the filling of your choice is ready.
You can use any kind of chocolate you like; white, dark, milk or a combination of milk and dark.
To make slicing easier, use a sharp, heavy knife dipped in hot water and wiped dry every time you cut them into wedges.
This pie/tart can also be frozen to enjoy later! Just cover tightly with plastic wrap and freeze. Thaw overnight in the fridge before serving.
Topping is also optional. Other suggested toppings: caramel sauce, chocolate sauce, whipped cream, ice cream etc.!
Runner Up in the
Sweet Treats Challenge