KitKat Tart
This Chocolate KitKat Tart has a KitKat biscuit base, Chocolate Ganache Filling and KitKat decorations.
Servings: 12 Servings
Ingredients
For the Base
- 350 g KitKats
- 100 g Unsalted Butter or Stork
For the Filling
- 400 g Milk Chocolate
- 200 ml Double Cream
For the Decoration
- KitKats
Instructions
To Make The Base
- Crush your biscuits into small crumbs. I used a food processor but you could put them in a food bag and crush them with a rolling pin.
- Once they are completely crushed add the butter to the food processor and pulse until the biscuits resemble wet sand. Alternatively, you could add your crushed biscuits to a bowl and add your butter mixture.
- Pour the mixture into your tin and press into the base and sides.
To Make the Filling
- Break up your chocolate into a bowl and leave to one side.
- In a heatproof bowl add your double cream and melt in the microwave on 30-second bursts until it is just about to start boiling. Alternatively, you can heat the cream up in a saucepan on a medium heat. You will know it is ready as there should be small bubbles around the edge of the bowl/pan.
- Pour the cream over the top of your chocolate and leave for 2-3 minutes, the heat of the cream should melt the chocolate.
- Stir the chocolate mixture until it is completely incorporated and smooth. If there are still little lumps of chocolate put the entire mixture back into the microwave on 10-second bursts until it is completely smooth.
- Pour the mixture into your tart tin. Pop it into the fridge for 4-5 hours or until the chocolate has completely set.
- Once the chocolate has completely set, decorate with leftover KitKats.