Chocolate Crackle Tart

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Simple Chocolate Weetbix Slice No Bake Recipe

The dinner party version of the chocolate crackle – your childhood pal still gracing the tables of bake sales and children’s parties. This slightly more grown-up adaptation features a silky chocolate ganache set on top of a crunchy shell.

Cook: 35 mins

Refrigeration time: 6 hours

Serves 8-10

Ingredients

  • 200ml heavy cream
  • 100g dark (70%) chocolate, finely chopped
  • 70g milk chocolate, finely chopped
  • Pinch of sea salt, to serve
  • Mascarpone and olive oil (both optional), to serve

    Cornflake tart base

  • 100g cornflakes
  • 50g almond flakes
  • 100g dark (70%) chocolate, chopped
  • 45g butter, chopped
  • Pinch of sea salt

Method:

  1.  Line the base of a 20cm loose-bottomed tart tin with baking paper.
  2. For the cornflake tart base, place the cornflakes and almond flakes into a wok over high heat, and move them around until they begin to toast up. Transfer to a large bowl.
  3.  Melt the chocolate and butter together until smooth, then pour the chocolate into the cornflakes and almonds and mix well so everything is evenly coated.
  4. Press this mixture into the tart tin and refrigerate for 1-2 hours or until set.
  5. To make the ganache filling, place the cream into a small saucepan over medium heat and bring it to a simmer. Remove from the heat, pour in the chocolate and allow to sit for 2 minutes before whisking together.
  6. Leave the ganache to cool for 20 minutes before pouring it into the crackle shell. Refrigerate for 6 hours or overnight to set.
  7. When you’re ready to serve, sprinkle the top of the tart with a little sea salt, then use a hot knife (run it under hot water, then carefully wipe it dry with a tea towel) for perfect slices. Enjoy this tart on its own or serve it with mascarpone and a light drizzle of olive oil.

Recipe by Kerby Dichiera, our inaugural The Good Cook search winner