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RECIPE
11 INGREDIENTS 11 STEPS 5hr

Chocolate Tart

Sweetheart Tarts for Valentine's Day are a few of my favorite things in a chocolate tart! If you are looking for a little something sweet or a last-minute Valentine's Day dessert idea, this might be it. It's quick, it's simple, eggless, no-bake, and indulgent, a chocolate tart with everything.
Chocolate Tart Recipe | SideChef
Sweetheart Tarts for Valentine's Day are a few of my favorite things in a chocolate tart! If you are looking for a little something sweet or a last-minute Valentine's Day dessert idea, this might be it. It's quick, it's simple, eggless, no-bake, and indulgent, a chocolate tart with everything.
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
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Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
5hr
Total Time
$1.31
Cost Per Serving

Ingredients

Servings
8
US / METRIC

Coffee Walnut Biscuit Base

1 1/4 cups
Digestive Biscuits
2/3 cup
Walnuts
1 Tbsp
Instant Coffee
1/3 cup
melted and cooled
or Ghee

Dark Chocolate Coffee Filling

10.5 oz
Fresh Cream
I used Amul Fresh Cream
1 tsp
Instant Coffee
1 cup
70% Dark Chocolate , chopped

Salted Caramel Sauce

1/2 cup
Light Cream
1/2 tsp
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
698
FAT
57.2 g
PROTEIN
5.0 g
CARBS
51.4 g

Cooking Instructions

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Step 1
Line the tart molds with a double layer of foil. I used 1x4.5-inch tart, 1 X 3-inch tart, and 2 weck jars for individual servings. Alternatively, use a loose bottom 8-inch tart tin, or else weck jars/dessert glasses.
Step 2
Prepare the Coffee Walnut Biscuit Base. Run the Digestive Biscuits (1 1/4 cups) , Walnuts (2/3 cup) , and Instant Coffee (1 Tbsp) in the processor to get a fine crumb-like mix. Alternatively, put it into a Ziploc and crush to a fine meal.
Step 3
Stir in the Clarified Butter (1/3 cup) . Transfer to the prepared molds/tins and using the back of a spoon, press firmly into the base. Freeze the base until required.
Step 4
Make the Dark Chocolate Coffee Filling. Heat the Fresh Cream (10.5 oz) until warm. Whisk in the Instant Coffee (1 tsp) , then add the 70% Dark Chocolate (1 cup) . Stand for 10 minutes until the chocolate has melted. Whisk until smooth.
Step 5
Leave to stand for 30 minutes, and whisk again. Rest until the ganache firms up to pipe of doing individual servings, else use while still soft.
Step 6
Meanwhile, make the salted caramel sauce. Place the Granulated Sugar (1 cup) in a heavy bottom saucepan over medium heat, stir a couple of times, else swirl the pan.
Step 7
Once all the sugar has melted to an even brown, work swiftly because sugar tends to burn very fast. Immediately add the Unsalted Butter (1/2 cup) and simmer until the butter has melted, stirring often, for a couple of minutes. Be careful since the mixture might splatter.
Step 8
Now carefully drizzle in the Light Cream (1/2 cup) as the mixture will continue to bubble rapidly and splatter until the temperatures settle. Stir in the Sea Salt (1/2 tsp) , and simmer for a minute. Allow cooling for a little bit.
Step 9
Take out the tart tin from the freezer. Add a couple of spoons of salted caramel sauce to the base and swirl around immediately to spread.
Step 10
Top with the chocolate ganache using an offset spatula or the back of the spoon to spread. Garnish with chocolate dragees, if desired.
Step 11
Chill for at least 4 hours or overnight until firm. Slice and serve.
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Nutrition Per Serving
Calories
698
% Daily Value*
Fat
57.2 g
73%
Saturated Fat
32.0 g
160%
Trans Fat
0.0 g
--
Cholesterol
97.1 mg
32%
Carbohydrates
51.4 g
19%
Fiber
6.7 g
24%
Sugars
29.8 g
--
Protein
5.0 g
10%
Sodium
222.2 mg
10%
Vitamin D
0.0 µg
0%
Calcium
44.7 mg
3%
Iron
3.5 mg
19%
Potassium
92.6 mg
2%
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