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Chocolate and Stout Tart

Chocolate and Stout Tart

Brought to you by: OcadoLife
    16 serving
4.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 16

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.
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Ingredients

  • 100 digestive biscuits
  • 100g Lotus Biscoff biscuits
  • 200g unsalted butter
  • 100g light soft brown sugar
  • 150ml stout
  • 300ml double cream
  • 200g dark chocolate, chopped
  • 1 tsp 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.

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