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Receta Lemon Chocolate Biscuit Tart

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Don't scrimp on the chocolate you use here, go for dark chocolate with at least 60% cocoa content!

This is a no-bake tart, and requires at least 6 hours chilling time.

This was made in an 8" round springform pan, and cuts into 8-10 slices.

Raciónes: 8-10 slices
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Ingredientes

Cost per serving $0.80 view details

Direcciones

  1. Melt the butter in a pan over a low heat, stirring in the biscuit crumbs and honey.
  2. Press the biscuit mixture into the base of a round tin, using a knife to level out. Refridgerate for at least a couple of hours.
  3. Whip the double cream with the lemon juice and zest, until it forms stiff peaks. Set aside.
  4. Melt the chocolate in a pan over a low heat.
  5. Take off the heat, stir in the vanilla and fold in the cream.
  6. Pour the chocolate mixture into the tin over the biscuit base. Return to the fridge for at least 4 hours.
  7. Take out 30 minutes before cutting into slices. Top with some grated lemon rind if desired.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 69g
Recipe makes 8 servings
Calories 286  
Calories from Fat 203 71%
Total Fat 22.95g 29%
Saturated Fat 14.22g 57%
Trans Fat 0.03g  
Cholesterol 45mg 15%
Sodium 88mg 4%
Potassium 181mg 5%
Total Carbs 18.89g 5%
Dietary Fiber 1.8g 6%
Sugars 14.36g 10%
Protein 2.09g 3%
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Comentarios

  • Padma Priya Manikam
    20 de Noviembre de 2010
    That looks really yummy Jenny!
    1 reply
    • Hungry Jenny
      21 de Noviembre de 2010
      Thanks! I urge you to try it, so that you can taste the yumminess of it also!

      Hungry Jenny x
    • Catherine Pappas
      19 de Noviembre de 2010
      This tart looks incredible Jenny! Dark chocolate is the best, its the mainly the only choclate I bake with.
      1 reply
      • Hungry Jenny
        19 de Noviembre de 2010
        Thanks Catherine, it was really delicious and a good use of dark chocolate!

        xxx

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