Decadent and delicious, this tart is a great finale to any dinner.
Preparation Time
20 minutes
Cooking Time
15 minutes
Ingredients (serves 8)
- 1 x 300g pkt McVitie's chocolate digestive biscuits
- 125g butter, melted
- 1 x 240g pkt Cadbury Dream white chocolate, coarsely chopped
- 200ml thickened cream
- 55g (1/4 cup) caster sugar
- 3 eggs, separated
- 3 x 250g punnets strawberries, washed, hulled, to serve
Coffee syrup
- 60ml (1/4 cup) strong espresso coffee
- 100g (1/2 cup) caster sugar
Method
- Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process to combine. Press over the base of a 3cm-deep, 22cm (base measurement) fluted flan tin, with removable base. Place in the fridge to chill.
- Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts. Transfer to a large bowl. Set aside to cool slightly.
- Use an electric beater to beat the cream and sugar in a bowl until soft peaks form. Beat in the egg yolks.
- Use dry clean electric beaters to whisk the egg whites in a clean, dry bowl until firm peaks form. Use a large metal spoon to gently fold the cream mixture and egg whites into the melted chocolate. Spoon the chocolate mixture over the biscuit base. Tap the tin on the benchtop to settle the mixture. Cover with foil and place in the freezer overnight to set.
- Meanwhile, to make the coffee syrup, place the coffee and sugar in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer, without stirring, for 5 minutes or until syrup thickens. Set aside to cool slightly. Transfer to a bowl. Cover with plastic wrap and place in the fridge to chill.
- Place the tart on a cake stand or serving plate. Top with the strawberries. Drizzle over the coffee syrup to serve.
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