No bake chocolate star tarts that are part tart, part cheesecake, with a crumbly digestive biscuit crust topped with a smooth dark chocolate filling. Serve with an icing sugar star and a dollop of cream or ice cream
Ingredients
- 170g chocolate digestive biscuits, crushed
- 50g butter
- 100g milk chocolate
For the filling:
- 200ml double cream
- Few drops vanilla extract
- 50g caster sugar
- 150g dark chocolate, chopped into small squares
- 25g unsalted butter
- 2tbsp icing sugar, to decorate
WEIGHT CONVERTER
Method
- Whizz the crushed biscuits in a food processor to make fine crumbs. Melt the butter and chocolate in a heatproof bowl set over a pan of simmering water. Mix with the crumbs and press into 6x10cm loose-based, lightly oiled tart tins. Chill for 30 mins.
- For the filling, gently heat the cream, vanilla and sugar, stirring until the sugar has dissolved and you see steam rising off the surface. Put the chocolate and butter in a large bowl and pour over the cream mixture, stirring until melted and smooth.
- Pour into the set tart cases and put in the fridge to set for 2 hrs. Cut star stencils out of card, place over the set tarts and dust with icing sugar to decorate.
Top Tip for making Chocolate star tarts
You could make these with a white chocolate filling and a cocoa star instead.
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