Chocolate Strawberry Tart

Another recipe I was collecting in my cooking book, now on my Blog cooking book :) 

Source for recipe and photo: Coles Magazine
Serves: 12 Prep 20 minutes + 25 min cooling  & 2 1/2 hours chilling  - Cooking 20 minutes

250 g pkt Arnott’s Choc Ripple Biscuits
125 g butter, melted
250 g dark eating chocolate, chopped
1/3 cup thickened cream
125 g butter, extra, chopped
2 eggs
3 egg yolks
1/3 cup caster sugar
2 tbsp Coles Finest Strawberry Jam
250 g strawberries, hulled, thinly sliced

  1. Preheat oven to 180°C or 160°C fan. Grease a 24cm (base measurement) loose-based fluted tart tin. Place on a baking tray.
  2. Process biscuits in a food processor until finely crushed. Add melted butter and process to combine. Transfer to prepared tin and use a spatula to spread and press over the base and side. Chill for 30 minutes.
  3. Stir chocolate, cream and extra butter in a medium saucepan over low heat for 2 minutes or until chocolate melts. Cool for 5 minutes.
  4. Meanwhile, use an electric mixer to beat eggs, egg yolks and sugar in a small bowl for 3 minutes or until thick and creamy.
  5. Gradually beat the chocolate mixture into the egg mixture. Pour into the biscuit base. Bake for 15 minutes or until filling is just set. Cool for 15 minutes. Chill for 2 hours or until firm.
  6. Place jam in a small heatproof jug with 2 teaspoons of water. Microwave on high for 20 seconds or until jam melts. Strain and cool for 2 minutes. Arrange strawberry slices on tart. Brush with jam.
Per Serve:  437 Calories - 4.9g Protein - 30.6g Fat - 36.9g Carbs - 1g Fibre

Vic Lic

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