Скачать или смотреть Simple and Satisfying: No-Bake Chocolate Tart 🍫 | Perfect Dessert for All Occasions 🎉| चॉकलेट टार्ट

This is by far the easiest chocolate tart I have made, so If you are looking for a quick & easy beginner friendly recipe, this one is for you. We promise that it will leave you craving more 😍

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Timestamps/Chapters:

Time Stamps :
0:00 - Intro
0:34 - Ingredients
0:37 - Biscuit Base
1:16 - Chocolate Filling
1:37 - Assembly
1:49 - Salted Caramel
2:24 - De-moulding
2:31 - Garnish & Slicing
2:51 - Taste Test!
2:55 - Thankyou for Watching!

Ingredients:

(Base)
Digestive Biscuits - 12-15 pieces/ 200g
Melted Butter - 1/3rd Cup/ 80g
(Chocolate Filling)
Dark Chocolate - 1.5 Cups/ 300g
Cream - 1.5 Cups/ 320g
Instant Coffee - 1/2 Tsp
Salt - 1/4th Tsp
Butter - 3 Tbsps/ 45g
(Salted Caramel)
Sugar - 1/2 Cup/ 120g
Butter - 3 Tbsps/ 45g
Cream - 1/3rd Cup/ 90g
Salt - 1/4th Tsp
Water - 2 Tbsps

Process:

To a food processor or a blender, add in the roughly crushed digestive biscuits & blitz until they break down evenly
Add in the melted butter & blitz until the butter has combined well - you can also crush the biscuits in a zip-lock bag & mix the melted butter in it
The biscuit base mixture should resemble a sandy texture & should be greasy enough to hold its shape when pressed
Transfer the base mixture to a detachable & greased tart mould - press the mix down evenly with the help of a spoon & level it up
Press & pinch the edges as shown in the video & allow the tart shell to freeze for 20 mins until the filling is prepared
Meanwhile, to prepare the filling, to a double boiler, add in the cream along with instant coffee powder, a pinch of salt & chopped dark chocolate
Gently mix until the chocolate has completely melted
Finish the filling with some softened butter & allow the chocolate filling to cool down completely
Transfer the cooled down filling to the tart shell, level it out using a palate knife & allow the tart to refrigerate for at-least 3-4 hours
For the Salted Caramel - to a heavy bottom saucepan, add in the castor sugar along with a splash of water & a pinch of salt
Set the heat on medium low & allow the sugar to melt evenly
Cover the saucepan & cook the sugar on low heat - covering the pan will ensure condensation which will allow the water to trickle down the sides of the pan without burning the stuck sugar crystals
Swirl the pan from time to time to ensure even cooking of the caramel
Once the caramel reaches an amber color, reduce the heat to low & add in the room temperature butter in 2-3 parts - stir continuously
Once the butter has melted, add in the room temperature cream in 2-3 parts & mix continuously. Cook this for a minute or so while mixing the caramel - make sure the butter & cream are incorporated well
Take the pan off the heat, allow the caramel sauce to cool down completely & transfer it to an air-tight jar
Once the tart has rested - Remove the outer ring from the tart pan by placing it onto a smaller, flatter bowl carefully & loosening it’s edges - insert a metal spatula between the crust and pan bottom to loosen the tart and slide it onto a serving platter
Cut into wedges, wiping the knife clean between slices
Garnish with whole, roasted walnuts, Serve with a drizzle of salted caramel sauce & Enjoy 🍫✨


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