Decadent Chocolate Tart

Cook Time 30 minutes + overnight chilling

Servings 12



100g butter

60g 70% dark chocolate

170g chocolate biscuits

60g pretzels 


450g cream, pure

45g glucose

150g milk chocolate

300g 70% dark chocolate

60g butter



For the base combine the butter and the chocolate and gently melt together. Set aside to cool slightly.

Place the chocolate biscuits in a food processor and process until finely crushed. Add to the bowl with melted chocolate and butter. Place pretzels into the processor and chop coarsely. (You would like to see and taste some pretzel pieces in the base).

Mix the pretzels in the butter and chocolate mixture and transfer into the mould to create the base.

With the back of the spoon, create an even layer halfway up the side and the bottom of the mould.

Place in the fridge to set.


For the filling, combine the cream and glucose in a saucepan and bring to just under boiling point.

Break the chocolate into smaller pieces and place them into a bowl. Pour the mixture from the saucepan into the bowl with chocolate. Using a whisk, mix for a few minutes until the chocolate is gently melted.  

Add the butter and continue to mix until combined and a silky, smooth ganache. Using a stick blender, mix until the chocolate is fully melted. Gently pour the ganache into the prepared and cooled base.

For the best velvety result, allow to set at room temperature overnight. Decorate with some chocolate. Cut with a clean and hot knife for a clean cut.


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