My dog had a version of the Easy Chocolate tart. No Baking last week.
No animal cruelty here, not intentionally anyway. I have a new job where I work at an Italian food wholesaler. I get to try the goodies and bring them home for writing recipes……..and all was good until…..I left a kilo of Amedei white chocolate in a shopping bag. It was very well wrapped in many layers of plastic and the original wrapping. There were several thick recipe files sitting on top of this 1kg block of chocolate. Things were busy as usual and this was left at the front door ready for the next day. I didn’t have time to make the White Chocolate and Pistachio cookies as planned, but I’d get there… maybe
She sleeps beside me on her bed. She likes any kind of food at all, going to great lengths to sneak it. The other night she was very restless. She tossed and turned and her stomach growled, and when I let her out in the morning she drank a couple of litres of water. Strange I thought.
As I was rushing around , hanging out washing and trying to decide if Skater would eat a sandwich if I made it… when I noticed the dark shape on the grass in the back yard. I stopped to squint not actually able to see the empty chocolate wrapper until I reached it and turned it over with my foot. I saw Ruby running for the safety of the house. How could she run after eating a kilo of chocolate…. ?
Another trip to the vet…..lucky for Ruby, white chocolate is more of a threat to her waistline than her life.
This is my Easy Chocolate Tart. No Baking, made with nice dark chocolate which she also loves.
- 250gm (8.5oz) Granita or Graham crackers
- 100gm (3.5oz) butter
- 1 Tablespoon golden Syrup
- 200gm dark Chocolate (7 ozs) - you can use any couveture chocolate, Chilli chocolate is also good
- 200ml Thickened cream (7 oz)( whipped)
- 1 tablespoon pure icing sugar (powdered)
- 50gm (1.7oz) extra chocolate grated ( large side of a grater) this can be chilli chocolate or mint or any flavour you like
- Melt the butter and golden syrup.
- Put the biscuits in a food processor and crush
- Add butter and combine
- Press into a 24 cm tin with a removable bottom (any shape or even single serve tins will work ).
- Chill for 30 minutes or freeze for 15 minutes.
- Melt the chocolate and icing sugar over a double boiler till just melted and cool slightly. Briskly mix a spoon of whipped cream into the chocolate to temper it then continue with increasing amounts, folding as the cream becomes incorporated .
- Pour over the crumb base ( this can be sprinkled with crushed praline or nuts before adding the chocolate if you want)
- Spread the chocolate till smooth and sprinkle over grated chocolate to finish
- Chill till needed
- Serve with berries or whipped cream and salted caramel sauce.