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Chocolate Tart

  • Cooking: 20-30 mins
  • Serves: 2


    For tart base

  • 8 digestive biscuits
  • 60 ml melted butter
  • 40 grams powdered sugar

    For peanut choc ganache

  • 80 ml cream
  • 160 grams chocolate
  • 100 grams roasted peanuts (GULAB RAW PEANUTS)


  • In a food processor crush the digestive biscuits and transfer in to a bowl
  • Add melted butter and sugar and mix till the texture becomes sandy or crumbly
  • In a tart mold transfer the biscuit mixture and press firmly towards the base and wall.
  • Freeze for 1 hour.
  • In a pan boil the cream and pour over chocolate on a bowl.
  • Stir so that the chocolate melts properly.
  • Add peanuts and let it sit for 5 minutes
  • Pour the ganache mixture over the tart and put in the fridge to set for 6-8 hrs.
  • Top with more lightly roasted peanuts (GULAB RAW PEANUTS) and serve with ice cream or whipped cream.
  • For garnishing you can top with strawberries or cherries!