Double Chocolate Zebra Tart

Chocolate on chocolate. As it should be.

2-3 hours cook

Serves 8-10

Chris Cahill
Choc Tart 3 copy.jpg

Ingredients

  • 200gHobnob Biscuits
  • 100gButter (Melted)
  • 200g Dark Chocolate
  • 300gWhite Chocolate
  • 400gDouble Cream
  • Raspberries
  • 100gIcing Sugar

A buttery biscuit base filled with two types of chocolate filling, then topped with cream and raspberries.

Method

  • Grease your selected tart dish and crush your biscuits.
  • Melt the butter and combine with the biscuit crumbs. Then spoon and press into your dish to create your tart base. Then chill.
  • Take 300g of your cream and whip until mid to firm peaks.
  • In two seperate bowls melt the white chocolate and dark chocolate individually.
  • Fold 1/3 of your cream into the white chocolate and the other 2/3 into the dark chocolate, then fill two piping bags.
  • Alternate piping each bag into the center of the dish to create a 'zebra' pattern in the filling. Spin or shake the dish to spread out the filling then use a palette knife to smooth the top.
  • Chill the dish overnight or until firm
  • Pipe around the edge with fresh cream, place in raspberries and dust with icing sugar to finish.

    • What do you think of the recipe?

    save recipe
    Chris Cahill

    Chris Cahill

    follow
    read more

    More recipes from Chris Cahill...

    nav icon
    saved! saved!