Halloween Chocolate Tart
Servings: 12 slices
Ingredients
- 320 g gluten free digestive biscuits
- 150 g dairy free butter
- 240 ml dairy free double cream
- 300 g dairy free dark chocolate 70% or over
- 1 teaspoon vanilla extract
- 1 tbsp maple syrup or sweetener
- 35 g dairy free white chocolate (melted)
- Halloween sprinkles/eyes (optional)
Instructions
- Make the base by crushing gluten free biscuits with a rolling pin in a large bowl to form crumbs (Alternatively, blitz them in a food processor). Stir in the melted dairy free butter and press into the base and up the sides of a greased 9” fluted flan tin. Place in the fridge while you make the filling.
- Make the chocolate filling by adding dairy free double cream to a saucepan on a medium heat until it starts to simmer. Remove from the heat and stir in dark chocolate until melted. Add vanilla extract and maple syrup, mix well.
- Pour the chocolate mixture over the biscuit base. Transfer the melted dairy free chocolate to a piping bag and snip the top off with scissors. Use the piping bag to draw a swirl in the tart and then use a knife or skewer to create a spider web effect. Press in halloween sprinkles and edible eyes.
- Place back in the fridge to set for 3 hours before serving. Store in the fridge for up to 3 days.