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.
- 250 gm Granita Biscuits or Graham Crackers
- 100 gm butter
- 20 ml golden syrup 1 Tablespoon
- 200 gm dark Chocolate 50- 70%. Chilli chocolate is also good
- 200 ml cream whipped, Thickened
- 1 tablespoon pure icing sugar powdered
- 50 gm chocolate grated extra this can be chilli chocolate or mint or any flavour you like
- You will need 6 5-6 cm tins with removable bases or a 24 cm tin with a removable bottom
- Melt the butter and golden syrup.
- Put the biscuits in a food processor and crush
- Add butter mixture and combine
- Press into a the tins all the way up the sides
- 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 gently till combined
- Pour over the crumb base
- 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.
Salted Caramel: See a recipe here