No rolling, no blind baking, no fuss. This easy chocolate tart is your perfect dessert and chocolate fix. Deeply chocolatey, slightly boozy and so so easy! The crust is entirely done in the bowl of your food processor. Then instead of rolling, you will transfer the dough crumbs in a tart pan and press down with your hands to create the base and sides. So simple.
The silky smooth filling will take 10 minutes of your time and after half an hour in the oven, your kitchen will smell like a chocolate factory. Serve it with whipped cream or vanilla ice cream. It’s a winner.
For the base:
- 12 “digestive” style biscuits
- ½ cup roasted hazelnuts
- 2 Tbs granulated sugar
- 1 Tbs cocoa powder
- 100 grams unsalted butter, melted
For the filling:
- 280 grams bittersweet chocolate
- 125 grams unsalted butter
- 3 large eggs
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup cream
- 2 Tbs cognac
Preheat oven to 175 C fan. Line the base on a 23 cm (9 inch) spring-form pan with greaseproof paper.
Make the base: In a bowl of a food processor add all ingredients for the base except the melted butter. Pulse until hazelnuts are chopped (you want to feel the nuts in the base so don’t chop them too finely). Transfer mixture into a bowl and mix with the melted butter until all ingredients are moistened. Tip mixture into prepared pan. Press with your hands to cover the base and about 2 cm up the sides of the pan. Bake base for 10 minutes.
Make filling while base bakes: Melt chocolate and butter over medium-low heat, stirring constantly. Let it cool for 5 minutes.
In a large bowl, whisk eggs and sugar together until mixed. Whisk in cream, vanilla extract and melted chocolate mixture. Stir in the cognac.
Pour filling gently over base. Transfer tart in the oven for 25-30 minutes. Tart may still be slightly wobbly in the centre and that’s ok. It will firm up as it cools.
Cool tart completely in pan. Refrigerate for at least 2 hours. Run a knife or small spatula around the sides of the pan to release it. Remove sides. Slide a spatula under the tart and transfer on a serving platter. Keep tart refrigerated. Bring tart to room temperature before serving.
Serve plain, with whipped cream or vanilla ice-cream.