Double Chocolate Tart
Author: Marla Hingley
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
  • 100g milk chocolate
  • 100g dark chocolate
  • 1 tsp vanilla
  • 2 Tbsp icing sugar, sifted
  • 200ml (3/4 cup + 2 Tbsp) heavy cream
  1. Finely crush cookies in a food processor.
  2. Melt together butter and syrup over low heat, then pour into processor, pulsing to combine.
  3. Press mixture into 9" spring form pan and chill 20 minutes. Bake at 350°F for 10 minutes. Set aside to cool completely. *If you want to have a softer crust don't bake the crust. Instead add in just enough of the butter mixture until the crumbs are well moistened, then press into the pan and chill. Be sure not to add to much of the butter mixture of the crust will be too mushy.
  4. For the filling, melt together the chocolate until smooth. Stir in vanilla and sugar until smooth. Set aside to cool slightly.
  5. Beat whip cream until soft peaks form, then fold/stir into chocolate mixture. Pour onto crust and chill for 2 hours to set.
To make dairy free, replace milk chocolate with semi-sweet, and use whipped coconut milk in place of the whipping cream.
100g = ½ cup chocolate chips
Recipe by Gluten Free Club at