Christines Christmas Tart

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Christines Christmas Tart


Christines Chocolate Christmas Tart

Base 250g biscuits =crushed 100g butter 50g dark chocolate or

GF Base 100g almond meal 100g hazelnut meal 50g coconut

Filling 250ml thickened cram 360g dark chocolate 50g butter 1 tsp coffee granules 1 tbsp boiling water 200ml crème fraiche

  • 1. Melt butter and dark chocolate together in a small saucepan
  • 2. Place crushed biscuits in a bowl and add the butter / chocolate mixture and combine well.
  • 3. Press into a 20cm flan tin, using the back of a spoon to push well into all the fluted sides
  • 4. In a double boiler, over simmering water, add cream, chocolate, butter and the coffee dissolved in the boiling water.
  • 5. Mix together until chocolate is melted and all the ingredients are combined into a very shiny mixture.
  • 6. Allow to cool for around 10min before folding in the crème fraiche and stir very well until the crème fraiche and mix is combined with no white is showing
  • 7. Pour onto the biscuit base in the flan tin, and tap the flan gently on the bench to remove any air bubbles.
  • 8. Chill for 2 hours or overnight.
  • 9. Decorate with whipped cream and berries of your choice
  • 10. Enjoy !

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