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Triple-choc neenish-ish tart
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Revamped Australian classic for you to enjoy!
Ingredients:
  • 300g packet McVitie’s Milk Chocolate Digestives
  • 150g butter, melted, cooled
  • 125g dark chocolate (45% cocoa), chopped (see note)
  • 125ml (1/2 cup) thickened cream
  • 125g white chocolate, chopped
  • 105g (1/3 cup) raspberry jam
  • 110g (1/2 cup) caster sugar
  • 3.00 gm gelatine powder
  • 200g unsalted butter, at room temperature, chopped
  • 4.40 gm vanilla extract
Instructions:
  • Pulse biscuits in a food processor until they resemble crumbs. Add butter and process until mixed well. Transfer mixture to an 11x34cm fluted tart tin with a removable base. Use a spoon and glass to press the biscuit mixture firmly onto the base and up the sides. Chill in the fridge until firm, then spread jam over the base and chill until ready to use.
  • To create the mock cream, gently heat sugar and 80ml (1/3 cup) water in a small saucepan until sugar dissolves. Simmer for 5 minutes until slightly syrupy. Transfer to a bowl and cool to room temperature.
  • In a small microwave-safe bowl, combine 1 tablespoon of water with gelatin. Microwave for 10 seconds, ensuring not to overheat. Whisk with a fork until the gelatin dissolves. Let it cool to room temperature before stirring it into the sugar syrup.
  • In a bowl, use electric beaters to whip the butter and vanilla until creamy. Gradually add the sugar mixture while beating continuously until very light and pale. Spoon the cream over the jam in the tart shell, spreading it evenly. Chill in the fridge for 20 minutes until firm.
  • In a microwave-safe bowl, combine the dark chocolate with 60ml (¼ cup) of cream. Microwave in 30-second intervals until the chocolate is soft. Stir until melted and smooth. Alternatively, melt the chocolate and cream in a heatproof bowl over a saucepan of simmering water, stirring occasionally. Transfer to a clean bowl to cool to a spreadable consistency. Repeat the process with white chocolate and remaining cream, allowing more time to cool and thicken.
  • Spread the decadent dark chocolate mixture over one side of the tart and chill until firm. Follow with the luscious white chocolate. Chill again until set. Unmold the tart and slice it up for a stunning finish.

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