Nama Chocolate Tart
... the name says it all! An addictive, delicious, no bake, eggless tart with a filling of the much loved Nama Chocolate. Each bite is indulgent, a celebration in a tart if you like, a gentle tease on the palette that is so sublime that it's addictive. Don't say I didn't warn you!
Ingredients
Tart base
- 150 digestive biscuits
- 45 g clarified butter/ghee melted, cooled
- 10 g cocoa powder
Filling
- 270 g 46% dark chocolate chopped
- 125 g Amul Fresh cream/25% fat cream
- 75 g unsalted butter
- 1 tbsp coffee powder
Ganache
- 125 g Amul Fresh cream/25% fat cream
- 175 g 46% dark chocolate chopped
- Cocoa powder for dusting over
Instructions
Tart base 8”
- Place the biscuits and cocoa powder in a processor and blend to a fine meal. Blend in the melted clarified butter/ghee on low speed. {If the weather is cool, you might need 5-10g more of melted ghee}
- Work up the sides of a tart tin firmly, then press firmly to make the base.
- Place the tin in the freezer for an hour while you make the filling. Once the base is chilled and firm, gently loosen the edges of the chilled tart shell and return to the tin and leave in the freezer.
Nama chocolate filling
- Pour the cream into a heavy bottom pan and add the remaining ingredients. Simmer over very low heat until the chocolate melts and the mixture is smooth and glossy. Cool slightly, then pour into the chilled tart base {still in the tart tin}.
- Place to set in the freezer for 2 hours or in the fridge for about 6 hours or overnight.
- Demold, pipe with ganache and dust with cocoa powder.