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Lemon Chocolate Biscuit Tart
Don't scrimp on the chocolate you use here, go for dark chocolate with at least 60% cocoa content! This is a no-bake tart, and requires at least 6 hours chilling time. This was made in an 8" round springform pan, and cuts into 8-10 slices. Ingredients
- 200g dark chocolate, broken into small chunks
- Juice and zest of 1 lemon
- 200ml double cream
- 1 tsp vanilla essence
- 200g digestive or hobnob biscuits, broken into crumbs
- 100g butter, cubed
- 1 tbsp honey
- Some extra grated lemon rind to decorate
Directions
- Melt the butter in a pan over a low heat, stirring in the biscuit crumbs and honey.
- Press the biscuit mixture into the base of a round tin, using a knife to level out. Refridgerate for at least a couple of hours.
- Whip the double cream with the lemon juice and zest, until it forms stiff peaks. Set aside.
- Melt the chocolate in a pan over a low heat.
- Take off the heat, stir in the vanilla and fold in the cream.
- Pour the chocolate mixture into the tin over the biscuit base. Return to the fridge for at least 4 hours.
- Take out 30 minutes before cutting into slices. Top with some grated lemon rind if desired.
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