- Prep Time:20 mins
- Cook Time:20 mins
Decadent Chocolate Tart
Chick peas in a chocolate tart? Sounds crazy, but the only thing that’s crazy is how incredibly indulgent this silky smooth delight is. The added vegie gives the dish a velvety texture, disguised in the chocolatey depths of the mixture. This truly is the dessert of your dreams.
Original recipe by SIMPLY GREAT MEALS | 10.5.16
+1 1 CAN (400g) EDGELL CHICK PEAS
- 50g Marie biscuits
- 50g roasted and skinless hazelnuts
- 100g butter, melted
- 2 cups thickened cream
- ¼ teaspoon ground cardamom
- ⅓ cup caster sugar
- 400g dark cooking chocolate
Place biscuits and hazelnuts in a food processor.
ADD RINSED AND WELL DRAINED EDGELL CHICK PEAS AND PROCESS TO RESEMBLE CRUMBS.
Add melted butter to crumb and combine. Press mixture firmly and evenly over the base and sides of a 25cm shallow flan tin. Bake in a preheated oven at 200ºC for 15 minutes. Remove from oven and cool.
Bring cream, cardamom and sugar to the boil in a saucepan. Remove from heat and stir in chocolate, continue to stir until chocolate is melted. Pour into flan tin, leave to cool at room temperature.
When ready to serve, remove from flan tin and place on a serving plate. Cut into thin slices using a hot knife.
Use a good quality dark chocolate, the higher the percentage of cocoa butter the better. The tart can be prepared up to 3 days in advance. Store in a container as covering with plastic wrap will leave marks on the chocolate. Allowing the tart to cool to room temperature before chilling prevents the chocolate from going dull. To cut chocolate tart into perfect slices, dip blade of knife into a jug of hot water, wipe dry and use to cut tart into thin slices.