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.
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