Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, combine the digestive biscuits and melted butter. Mix until well combined and resembling wet sand.
- Press the biscuit mixture firmly into the bottom and sides of a 9-inch tart pan to form the crust. Bake in the preheated oven for 10 minutes, then remove and cool.
- In a saucepan, heat the heavy cream over medium heat until just steaming, but not boiling. Remove from heat and add the chopped dark chocolate. Stir until smooth and fully melted.
- In a separate bowl, whisk together the sugar, eggs, and vanilla extract until well combined and slightly frothy.
- Gradually pour the chocolate mixture into the egg mixture, stirring continuously to avoid cooking the eggs.
- Pour the chocolate filling into the pre-baked tart shell. Bake in the oven for an additional 15-18 minutes, or until the filling is set but still slightly wobbly in the center.
- Remove the tart from the oven and let it cool to room temperature before refrigerating for at least 1 hour.
- Once set, serve slices of the tart topped with apple compote and a sprinkle of sea salt, if desired.
Nutrition
Notes
Feel free to substitute the dark chocolate with milk chocolate for a sweeter flavor, or even a vegan chocolate if you’re looking for a dairy-free option.
When making the apple compote, you can use any apples you have on hand; Granny Smith or Honeycrisp work wonderfully for a balance of tart and sweet.
The tart can be stored in an airtight container in the refrigerator for up to 3 days and is best enjoyed chilled.
Don’t hesitate to jazz it up with creative toppings for an exciting presentation.
When making the apple compote, you can use any apples you have on hand; Granny Smith or Honeycrisp work wonderfully for a balance of tart and sweet.
The tart can be stored in an airtight container in the refrigerator for up to 3 days and is best enjoyed chilled.
Don’t hesitate to jazz it up with creative toppings for an exciting presentation.