Chocolate And Strawberry Tart
3 cups chocolate cookie (300 g)
1 cup butter (100 g), melted
1 cup double cream (250 mL)
2 cups dark chocolate (300 g)
1 cup strawberry (200 g)
dark chocolate, melted
white chocolate, melted
powdered sugar, to serve
How to Make It
Add the cookies to the bowl of a food processor and pulse until crumbs form. Mix in the melted butter, stirring to combine.
Transfer the biscuit mixture to a 9 inch (23 centimeters) cake tin lined with parchment paper and press to form an even base. Freeze for 10 minutes.
Add the double cream and chocolate to a pot over medium heat, gently stirring until the chocolate is melted.
Pour the chocolate over the biscuit base and top with the strawberries.
Refrigerate for 3 hours, until set. Drizzle with melted dark and white chocolate and coat with icing sugar.
No Bake Desserts
Dry Measuring Cups
Liquid Measuring Cup
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