Best VideosNo Bake Chocolate Tart with Edible Gold and Rose SISGUFANG

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

This decadent, luscious no-bake chocolate tart tastes as good as it looks, yet couldn't be easier to make. For the crust, I use a simple mixture of all-butter spiced cookies and butter- a combination that you can never go wrong with. You can even vary the type of cookie crust you make by changing out speculoos cookies for other types of cookies. Try shortbread cookies, Oreo cookies or simple sugar cookie.

The crust is filled with a lusciously rich chocolate ganache and toasted hazelnuts, then topped off with specks of edible gold leaf and dried rose petals. An easy yet sophisticated dessert! The chocolate tart will keep for up to a week in the fridge.

Cookie Crust	Filling & Assembly
200 g Butter speculoos cookies (or gingersnap cookies) 100 g Butter	50 g Hazelnuts, toasted 120 g 65-70% Dark chocolate (or bittersweet chocolate), coarsely chopped 200 g Milk chocolate, coarsely chopped 200 g Heavy cream 40 g Butter, cut into small pieces

1. Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter, then stir in the cookies. Press onto the base and up the sides of a 22cm-24cm tart pan with a removable bottom, making sure the edges and the bottom are compact and of even thickness. Chill for an hour to firm up before adding the filling. Or just make the crust a day or two before.
   
2. Preheat oven to 180C/350F. In a baking pan add hazelnuts in one layer and toast in middle of oven for 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins and cool completely.
   
3. In a medium bowl, add chopped dark and milk chocolate. Set aside. In a small saucepan over medium-low heat, bring the heavy cream and butter to a gentle simmer. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute and stir until melted and smooth.
   
4. Add the toasted hazelnuts to the crust and pour mixture over chilled cookie crust and chill until set, at least 4 hours or overnight.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com