No-Bake Chocolate Tart

This is for chocolate fans only! :)

I found this recipe on the latest (June 2010) issue of the "Better Homes and Gardens" magazine. The photo of the tart looked really decadent so I decided to make this simple dessert to bring to a friend's home yesterday.

This non-baked chocolate tart is easy to make. The end result looks simple too. Depending on the type of chocolate you use this can either be an ordinary chocolate tart or a luxurious decadent treat. The biscuits and chocolate I used in this attempt were the good but cheaper version with "You Love Coles" brand. Feel free to substitute it with Arnotts biscuits and Lindt 70% or 85% dark chocolate.

YLC Chocolate with min 50% cocoa, Kahlua liqueur and YLC chocolate scotch fingers

250g chocolate-coated biscuits

80g butter, melted, cooled

extra 40g butter, chopped

300ml light thickened cream

300g good quality dark chocolate*, finely chopped

2 Tbsp Frangelico liqueur (I used Kahlua)

1 Tbsp icing sugar (optional)

1 Tbsp cocoa or drinking chocolate (optional)

*dark chocolate with at least 70% cocoa solids will give a richer colour and flavour.

Brush a fluted loose-bottom tart tin with butter. You may also use a silicon tart tray.

In a food processor, process the biscuits until finely chopped. Transfer to a bowl with the melted butter. Stir until well-combined. Press into the base and sides of prepared tin. Refrigerate for 30 minutes or until firm (I was running short of time and I placed it in my freezer for around 10 minutes).

Put cream in a saucepan and set over a medium heat. When the cream just comes to the boil, remove it from the heat. Add chocolate and extra butter and stir until mixture is smooth. Add liqueur and stir well. Pour into tart shell and refrigerate for 3 hours or until the filling is set. Remove pie from tin and transfer to a serving plate.

Optional - Combine icing sugar and cocoa powder in a bowl. Dust the tart with icing sugar mixture and serve.

I used a 20cm-round loose-bottom tart tin. This tart is rather rich and hence I suggest each serving to be a small slice. The tart I made could produce 12 servings. Note that if you are not a chocolate fan (like Quop), you will not go beyond eating 2-3 bites :p