Ingredients

  • 175 g digestive biscuits, finely crushed
  • 150 g unsalted butter
  • 100 ml double cream
  • 200 g Fairtrade smooth dark chocolate, finely chopped
  • 40 g shelled pistachios, chopped

Method

  1. 1

    In a large bowl, mix the crushed biscuits with ⅔ of the melted butter. Press into the base and up the sides of a 20cm round, loose-bottomed cake tin.

  2. 2

    In a pan over a low heat, gently warm the cream with the remaining butter until just below boiling point. Remove from the heat and add the chocolate, stirring until melted.

  3. 3

    Allow the mixture to cool for 5 minutes, then pour into the base. Sprinkle over the pistachios and chill for 1-2 hours until set.

     

    Cook's tip: mix a handful of chopped fresh mint leaves through some crème fraîche and serve with the tart.

     

Nutritional Details

Each serving provides
  • Energy 2596kj 620kcal 31%
  • Fat 53.0g 76%
  • Saturates 30.5g 153%
  • Sugars 12.3g 14%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 2357kj/563kcal

Each serving provides

27.9g carbohydrate 4.5g fibre 5.5g protein

 
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