Christmas Chocolate Tart



  • 3 pack Yale Digestive, crushed   
  • 6 tablespoons (3/4 stick/85 g) unsalted butter, melted


  • 170 g (1 cup) coarsely chopped bittersweet chocolate
  • 170 g (1 cup) coarsely chopped milk chocolate
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (1/2 stick/56 g) butter, cut into small pieces


To make the crust:

  • Crush Yale Digestive until they turn to crumbs.
  • Transfer crumbs to a medium bowl, add melted butter, and mix until combined and moistened. 
  • Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. 
  • Bake the crust in a 350F/180C preheated oven for 5-6 minutes.
  • Let it cool in the fridge for 30 minutes to firm up. This will make the crust more crisp and less soft.

To make the filling:

  • In a medium heatproof bowl, place chopped bittersweet and milk chocolate
  • Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil. 
  • Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute
  • Stir mixture until melted and smooth (if not completely melted, heat in the microwave for several seconds and stir, until melted).
  • Pour mixture over chilled Yale Digestive  crust and refrigerate until set, at least 4 hours or overnight. 
  • Add desired decoration. Tart will keep, covered well, for up to 4-5 days in the fridge.