This has to be one of the easiest, most decadent desserts you’ll ever make, says Poppy O’Toole. I picked it up when working in the kitchens of a bank: for big events it would be our go-to sweet treat, as it was so easy and everyone loved it
Ingredients (serves 8-10)
- 20cm loose-bottomed fluted tart tin
- 250g Hobnob biscuits (or your favourites – Oreos, Bourbons, digestives... anything you fancy)
- 300g unsalted butter
- 200g light brown soft sugar
- 200ml double cream
- 200g 70%-cocoa dark chocolate, broken up
- pinch of flaky salt
Method
- Place the biscuits in a large sandwich bag and smash them with a rolling pin to a fine crumb (or you could blitz them in a food processor).
- Measure out 100g of the butter and melt in a microwave-safe bowl, with bursts of full power.
- Mix the melted butter through the crumbled biscuits, then press the crumbs into the tin to make a base, easing it up the sides and into the fluted edge. Transfer the tin to a fridge to set the base for 30 minutes.
- To make the filling, in a saucepan on a medium heat, add the sugar and remaining 200g of butter. Leave the butter and sugar to melt (it can help if you chop the butter first), then bring it to a simmer. Once simmering, leave it bubbling gently for 2-3 minutes, then give it a stir to combine.
- Stir in the cream and bring the mixture to the boil. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat, and mix in the chocolate, until melted, smooth and glossy.
- Pour the filling into the set base and sprinkle the top with the flaky salt. Leave the tart to set in the fridge for at least 2 hours. Remove the tart tin and serve in delicious slices.
Taken from The Actually Delicious One Pot Cookbook by Poppy O’Toole.
Sign up for The Week’s Food & Drink newsletter for recipes, reviews and recommendations.
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
-
Political cartoons for November 16Cartoons Sunday's political cartoons include presidential pardons, the Lincoln penny, and more
-
The vast horizons of the Puna de AtacamaThe Week Recommends The ‘dramatic and surreal’ landscape features volcanoes, fumaroles and salt flats
-
Asylum hotels: everything you need to knowThe Explainer Using hotels to house asylum seekers has proved extremely unpopular. Why, and what can the government do about it?
-
The vast horizons of the Puna de Atacama
The Week Recommends The ‘dramatic and surreal’ landscape features volcanoes, fumaroles and salt flats
-
The John Lewis ad: touching, or just weird?Talking Point This year’s festive offering is full of 1990s nostalgia – but are hedonistic raves really the spirit of Christmas?
-
Train Dreams pulses with ‘awards season gravitas’The Week Recommends Felicity Jones and Joel Edgerton star in this meditative period piece about a working man in a vanished America
-
Middleland: Rory Stewart’s essay collection is a ‘triumph’The Week Recommends The Rest is Politics co-host compiles his fortnightly columns written during his time as an MP
-
‘Paper Girl: A Memoir of Home and Family in a Fractured America’ and ‘Unabridged: The Thrill of (and Threat to) the Modern Dictionary’feature The culture divide in small-town Ohio and how the internet usurped dictionaries
-
6 homes with fall foliagefeature An autumnal orange Craftsman, a renovated Greek Revival church and an estate with an orchard
-
Bugonia: ‘deranged, extreme and explosively enjoyable’Talking Point Yorgos Lanthimos’ film stars Emma Stone as a CEO who is kidnapped and accused of being an alien
-
The Revolutionists: a ‘superb and monumental’ bookThe Week Recommends Jason Burke ‘epic’ account of the plane hijackings and kidnappings carried out by extremists in the 1970s
