No added sugar - just pure chocolate sweetness! Silky smooth texture that's absolutely divine! ♡
Ingredients
8 servings- Chocolate180g
- Biscuits120g
- Egg1
- ★Heavy cream (47% milk fat recommended)200ml
- ★Milk (full-fat, not low-fat)50ml
- ★Butter80g
Directions
55 min- 1
Roughly chop 180g of chocolate or cut chocolate chips in half and set aside.
- 2
Make a 1cm slit near the top of the 120g biscuit bag to release air, then seal with tape.
- 3
Use a rolling pin to crush the biscuits through the bag until fine.
- 4
Heat 80g of butter in the microwave for 20-30 seconds until melted. Open the biscuit bag, add the melted butter, and mix well.
- 5
Line the sides of a removable-bottom pan with parchment paper. Add the crushed biscuit mixture and press firmly with a spoon or rubber spatula until compacted.
- 6
Pour 200ml heavy cream and 50ml milk into a saucepan and heat until it's about to boil, then remove from heat.
- 7
Add 180g of chopped chocolate to the hot cream and milk, let it sit for about 30 seconds without stirring to allow the heat to penetrate the chocolate.
- 8
Gently stir slowly to melt the chocolate without creating air bubbles. If not fully melted, heat slightly more.
- 9
Lightly beat 1 egg, then slowly add it to the chocolate mixture while stirring gently to avoid incorporating air.
- 10
Pour into the prepared pan and bake in an oven preheated to 170°C for 20-25 minutes.
- 11
The tart is done when the center jiggles slightly when gently shaken. Let cool in the pan, then refrigerate until completely chilled.
Tips
Add the beaten egg to the chocolate and cream mixture only after it has cooled slightly. Be careful not to cook the egg. Baking time may vary depending on your oven and the temperature of the batter, so adjust based on how it looks.
Nutrition
Per serving- Calories380 kcal
- Protein6.5 g
- Fat28 g
- Carbs32 g
- Sodium0.3 g
No added sugar - just pure chocolate sweetness! Silky smooth texture that's absolutely divine! ♡
Ingredients
8 servings- Chocolate180g
- Biscuits120g
- Egg1
- ★Heavy cream (47% milk fat recommended)200ml
- ★Milk (full-fat, not low-fat)50ml
- ★Butter80g
Directions
55 min- 1
Roughly chop 180g of chocolate or cut chocolate chips in half and set aside.
- 2
Make a 1cm slit near the top of the 120g biscuit bag to release air, then seal with tape.
- 3
Use a rolling pin to crush the biscuits through the bag until fine.
- 4
Heat 80g of butter in the microwave for 20-30 seconds until melted. Open the biscuit bag, add the melted butter, and mix well.
- 5
Line the sides of a removable-bottom pan with parchment paper. Add the crushed biscuit mixture and press firmly with a spoon or rubber spatula until compacted.
- 6
Pour 200ml heavy cream and 50ml milk into a saucepan and heat until it's about to boil, then remove from heat.
- 7
Add 180g of chopped chocolate to the hot cream and milk, let it sit for about 30 seconds without stirring to allow the heat to penetrate the chocolate.
- 8
Gently stir slowly to melt the chocolate without creating air bubbles. If not fully melted, heat slightly more.
- 9
Lightly beat 1 egg, then slowly add it to the chocolate mixture while stirring gently to avoid incorporating air.
- 10
Pour into the prepared pan and bake in an oven preheated to 170°C for 20-25 minutes.
- 11
The tart is done when the center jiggles slightly when gently shaken. Let cool in the pan, then refrigerate until completely chilled.
Nutrition
Per serving- Calories380 kcal
- Protein6.5 g
- Fat28 g
- Carbs32 g
- Sodium0.3 g
Tips
Add the beaten egg to the chocolate and cream mixture only after it has cooled slightly. Be careful not to cook the egg. Baking time may vary depending on your oven and the temperature of the batter, so adjust based on how it looks.