- 3/4 cup cream
- 2 free-range egg yolks
- 1/2 vanilla pod
- 225 g good-quality (±70% cocoa) dark chocolate
- 100 g butter, softened
- 200 g tennis biscuits
- 1 T cocoa
- 3 T butter, melted
Beat 1 T cream with the egg yolks. Set aside.
Place the remaining cream and the vanilla pod in a saucepan over a medium heat and bring to the boil. Remove from the heat and pour the vanilla cream over the chopped chocolate. Allow to stand for 30 seconds.
Using a whisk, blend the cream into the chocolate, then allow to cool for 1 minute.
Add the egg-yolk mix, then the butter to the chocolate.
Pour the mixture into the tart shells and allow to set for 20 minutes. Remove carefully from containers.
To make the tart shells, place the Tennis biscuits in a sandwich bag and crush using a rolling pin. Place the crushed biscuits in a bowl and add the cocoa and melted butter.
Mix well until combined, then, using your hands, mould into paper cupcake cases or a greased muffin pan. Refrigerate until hard.
TASTE's take: These divine little French chocolate tarts are so easy to make, you should always have a batch in the home for when friends arrive. It's important to use the best quality chocolate you can find as that makes all the difference. For a taste sensation, use ginger biscuits instead of Tennis.