Chocolate and Stout Tart
By OcadoLife
Published on 27 March 2023
This silky-smooth Chocolate and Stout Tart from food writer Emily Jonzen is flavoured with stout, which adds a slightly bitter edge to balance out the sweetness of the chocolate and biscuit base. You could use good-quality chocolate buttons instead of the chocolate bar if you want to speed it up a bit.Time and servings
30 minsTotal time
16Servings
30 minsPrep time
Ingredients
- 100 digestive biscuits
- 100 g of lotus biscoff biscuits
- 200 g of unsalted butter
- 100 g of light soft brown sugar
- 150 ml of stout
- 300 ml of double cream
- 200 g of dark chocolate, chopped
- 1 tsp of vanilla bean paste
Method
Step 1
Line the base of a 20cm tart tin with baking paper. Pulse the biscuits to fine crumbs in a food processor, or seal in a food bag and bash with a rolling pin.Step 2
Melt 100g of the butter and mix with the biscuit crumbs in a bowl until sandy, then press into the base and up the sides of the tin. Put in the fridge to set, while you make the filling.Step 3
Put the sugar in a pan with the remaining butter and heat gently until the sugar has dissolved. Simmer for 2 mins, then stir in the stout and 100ml of the cream and simmer for 2 mins more until slightly thickened.Step 4
Remove from the heat and add the chocolate. Whisk gently until the chocolate has melted and everything is combined. Pour the filling into the tin and chill for 6-8 hrs, until set.Step 5
Just before serving, whip the remaining cream with the vanilla paste until soft peaks form and pile into the centre of the tart. Slice at the table. The tart will keep for up to 3 days in the fridge.