No bake chocolate star tarts that are part tart, part cheesecake, with a crumbly digestive biscuit crust topped with a smooth dark chocolate filling. Serve with an icing sugar star and a dollop of cream or ice cream
- 170g chocolate digestive biscuits, crushed
- 50g butter
- 100g milk chocolate
- For the filling:
- 200ml double cream
- Few drops vanilla extract
- 50g caster sugar
- 150g dark chocolate, chopped into small squares
- 25g unsalted butter
- 2tbsp icing sugar, to decorate
Whizz the crushed biscuits in a food processor to make fine crumbs. Melt the butter and chocolate in a heatproof bowl set over a pan of simmering water. Mix with the crumbs and press into 6x10cm loose-based, lightly oiled tart tins. Chill for 30 mins.
For the filling, gently heat the cream, vanilla and sugar, stirring until the sugar has dissolved and you see steam rising off the surface. Put the chocolate and butter in a large bowl and pour over the cream mixture, stirring until melted and smooth.
Pour into the set tart cases and put in the fridge to set for 2 hrs. Cut star stencils out of card, place over the set tarts and dust with icing sugar to decorate.
You could make these with a white chocolate filling and a cocoa star instead.