I'm still looking for a new oven. So it's been like 5 months I didn't bake anything. But that doesn't stop me for making sweets. Well, a bit, since I can't make cookies. But I can make tart! A no-bake tart. A chocolate tart. Sure is sweet :)
I come up with this tart from so many resources, and try to merge them to an edible tart.
No-bake Chocolate Tart
Serve 10-12 in 8-9" tart pan
For no-bake crust
About 180gr digestive biscuit, I use sari gandum
6 tbs butter
6 tbs maple syrup
4 tbs sugar (you can adjust the sweetness according to the biscuit you use, mine was rather plain so I use extra sugar)
For the chocolate ganache
300 ml chopped dark chocolate (you read it right, it's in ml. I chopped the chocolate in small pieces and put it in measuring cup)
250 ml heavy cream
pinch of salt
1. Line the bottom of 8" springform pan with baking sheet. Set aside.
2. Melt the butter in a small bowl using microwave while you crust the biscuit into crumbs. Let it cool a bit.
3. In a medium bowl, combine the biscuit crumbs, melted butter, maple syrup and sugar. Mix until the crumbs are moistened and in a crumbly paste form. Transfer the crust onto lined springform pan. Level and press to the bottom of the pan about 0.5cm thick using hand or spatula and neatly taper at the edge.
4. Cover with plastic wrap and place in fridge about 3hours or until you get the filling ready. Can be stored for 2-3 days.
1. Chopped chocolate in small pieces and put it in measuring cup to more or less 300ml. Transfer chocolate to big bowl and put a pinch of salt in it too.
2. Heat the heavy cream in sauce pan, just until it start to boil. Slowly pour it to the chocolate bowl. Let it steep for 5 mins.
3. Mix the chocolate and cream gently to avoid any classic
ganache problems, such as curdles or bubbly ganache. Mix until chocolate and cream completely incorporated.
4. Pour the chocolate ganache to the prepared crust. Allow the tart to cool in room temperature before you chill it in fridge.
No-bake Chocolate Tart is ready to serve :)