Dark chocolate and Guinness tart
An easy-bake, rich chocolate tart with a hint of bittersweet
Ingredients
For the base
- 350 grams digestive biscuits We used a budget brand, with no added skimmed milk
- 150 to 175 grams butter Depending on how much the biscuits absorb. We used Flora plant based butter to make our version dairy-free
For the filling
- 400 grams dark chocolate, minimum of 70% cocoa solids We used Tesco 74% but Lindt Excellence is excellent
- 200 grams butter Flora plant based butter for dairy-free option
- 5 medium egg yolks
- 3 medium whole eggs
- 100 grams dark brown sugar
- 100 mls Guinness
Instructions
For the base
- Lightly oil a 24 cm flan tin
- Crush the biscuits to a fine crumb
- Melt the butter in a small pan and pour over the crushed biscuits, mixing thoroughly
- Press well into the flan tin to create a firm base and sides
- Chill in the fridge for at least 1 hour or overnight
For the filling
- Pre-heat the oven to 220 deg C/Gas mark 7
- Place the chocolate and butter in a heatproof bowl with the Guinness
- Set over a pan of simmering water and melt, then remove from the heat and stir well
- Whisk the egg yolks, eggs and sugar until smooth and creamy then stir the chocolate mixture into the egg mixture
- Pour into the biscuit base and bake for 8 minutes
- Allow to cool thoroughly - refrigerate overnight for best results
- We served ours with whipped coconut cream, black cherries in Kirsch and extra chocolate. But you could just dust with icing sugar.