This dessert is death by chocolate! I’m not a chocolaty person myself, much preferring the fruity version to pudding but this makes a wonderful centre piece to the dinner table and never fails to get a gasp or exclamation in delight! This recipe is very simply adapted from Nigellas Simply Salted Chocolate Tart. To make it gluten free all you need to do is swap the Orio cookies to Udis Oreo-style cookies, failing this for an extra kick of chocolate why not try using the Finest/Taste the Difference range of luxury triple chocolate gluten free cookies. The main aim is to swap for a biscuit that’s equally dark to create the deep chocolate colour biscuit base.

Ingredients

300g dark coloured chocolate biscuits
50g 70% dark chocolate – chopped
50g unsalted butter
½ tsp sea salt

100g 70% dark chocolate – chopped
25g cornflour
4 tbsp milk
500ml double cream
50g cocoa powder
2 tsp coffee extract or strong black coffee
75g vanilla extract
2 tsp olive oil
½ tsp sea salt

Method

  1. Blitz the cookies in a food processor or bash with a rolling pin, add the chocolate, sea salt and butter and blitz again until the mixture begins to bind together.
    Udis Cookies Crumb Mix
  2. Tip crumb mixture into 9″ flan/cake tin with removable base.
  3. Press down crumb mixture, pushing up the sides of the tin to create biscuit walls.
    Salted Chocolate Tart crumb base

    Salted Chocolate Tart Udis Cookies Base
  4. Pop base into the fridge for at least an hour whilst you set to work on the filling.
  5. Combine the cornflour and milk ensuring there are no lumps and flour has completely dissolved.
  6. Add the chopped chocolate, cream, coffee, cocoa, vanilla, sugar, olive oil and salt to a saucepan and gently heat.
    Salted Chocolate Tart Filling
  7. Once the chocolate has completely melted and the liquid has turned a dark colour, add the cornflour mixture.
  8. Continue to stir, do not leave! The mixture will thicken quite quickly to a chocolate custard consistency.
  9. Pour into a bowl and cover mixture with clingfilm or wet baking sheet, actually have the film touching the mixture to prevent a thick skin forming. Allow the mixture to cool for 20mins.
  10. Once cooled pour into the biscuit base and return to the fridge for a couple of hours or overnight (mine was left overnight)
  11. To decorate I finely grated some of the remaining dark chocolate over the top but you can decorate as you see fit.