S
Soul Surfer
Guest
- Ingredients
- 200g shortbread or digestive biscuits
- 100g unsalted butter, chopped
- 1 tablespoon golden syrup
- 100g milk chocolate, chopped
- 100g dark chocolate, chopped, plus extra melted chocolate to drizzle and shaved chocolate to garnish (optional)
- 1 teaspoon vanilla extract
- 2 tablespoons pure icing sugar, sifted
- 200ml thickened cream, plus extra to serve
- Cocoa powder and halved strawberries, to garnish
- Place the biscuits in a food processor and pulse to form fine crumbs. Place the
butter and golden syrup in a saucepan over low heat, stirring, until butter melts, then pour into processor and pulse to combine. Press the biscuit mixture into the base and sides of six 10cm loose-bottomed tart pans. Chill until required. - Step 2
Melt the milk and dark chocolate together in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Remove from heat, stir until smooth, then allow to cool for 5 minutes. Stir in the vanilla and fold in the icing sugar.
- Step 3
Whip cream until soft peaks form, then fold into the chocolate mixture. Pour into the tart pans and chill for at least 2 hours until the chocolate filling is set.
- Step 4
To serve, drizzle the plates with melted chocolate, top tarts with extra whipped cream and sprinkle with shaved chocolate and cocoa powder. Serve with strawberries.
