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 CrustFilling & 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
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 fil...
