Recipe- Mouthwatering Chai Infused Chocolate Tart

For all the chocolate fans, this is a super simple, no bake, chocolate dessert that not only looks super impressive, it is easy, easy, easy to make. The base is made with a biscuit crumb, i've used digestives but you could use cookies or chocolate biscuits.

Ingredients

Biscuit Crust

175g digestive biscuits
85g unsalted butter, melted

Chai Infused Ganache

340g good quality dark chocolate (70% cocoa solids), roughly chopped
240ml double cream
1 stick of cinnamon
4 cardamom pods
2 cloves
or 1 really good chai tea bag
55g butter, cut into small pieces
50g cocoa powder or icing sugar for dusting

Method

- Crush digestive biscuits, you can either put them in a zip lock bag and bash with a rolling pin or put them in a food processor and grind until finely broken down.

- Transfer the crumbs to a medium bowl and pour in the melted butter. Mix until they are combined.

- Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan.

- Place it in the fridge for 30 minutes to firm up or bake the crust at 180ºC for 5 minutes. Leave to cool completely.

Chai Infused Ganache

- In a heatproof bowl, place chopped dark chocolate and put to one aside.

- Add the cream into a small saucepan and add the cinnamon, cardamom and cloves (or tea bag if using). Put the heat on and simmer gently over a medium heat to infuse.

- Add the butter to the cream and bring to a low boil. (Infuse with the spices for about 20-30 minutes).

- Remove from the heat and sieve the infused cream over the chocolate.

- Let stand for 1 minute and then stir the mixture until all the chocolate melts and turns shiny and smooth.

- Pour mixture over chilled crust and refrigerate until it sets (at least 4 hours).

- Dust with coco powder or icing sugar before serving. Cut the tart with a hot knife.