Chocolate Herb Tart

Chocolate Herb Tart


125ml (1/2 cup) dark chocolate, chopped
30ml (2Tbsp) butter, cut into pieces + extra
500ml (2cups) finely crushed chocolate cookies or oat biscuits
15ml (1Tbsp) thyme leaves
15ml (1Tbsp) rosemary, chopped
Zest of ½ an orange


15ml (1Tbsp) orange marmalade
250ml (1 cup) cream
6 sprigs thyme + extra
2 sprigs rosemary + extra
Zest of ½ an orange
250g white chocolate, chopped


Preheat oven to 180 degrees. Grease a 35cm x 12cm rectangular fluted tart tin. Place the dark chocolate and butter in a small microwave container and heat until melted, stirring occasionally. Add the biscuit crumbs, herbs and orange zest. Blend in a food processor until it just starts to come together.
Press the mixture into the prepared tin and bake for about 15 minutes until set and lightly coloured. Cool completely.
For the filling, heat the marmalade in the microwave until slightly runny and brush the base of the tart shell with it.
Heat the cream, herbs and zest on medium and leave to infuse for 15 minutes. Strain the cream and heat it on medium high. Pour the hot cream over the white chocolate in a mixing bowl. Leave for a few minutes, then whisk until smooth. Pour the chocolate mixture into the tart case. Set in the fridge for at least 2 hours.
Remove from fridge 5 minutes before serving and garnish with extra sprigs of thyme and rosemary.


Posted on

October 24, 2016

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