No Bake Dark Chocolate & Banoffee Tart
There’s really a lot to love about this no bake dark chocolate tart, layered with silky swirls of a banoffee sauce!
Ingredients
- 300 gm digestive biscuits
- 170 gm butter
- 290 gm Banoffee sauce (I use The Banoffee Sauce from Sprig)
- 200 ml heavy cream
- 225 g dark chocolate
- Sea salt for sprinkling
Instructions
Make the crust
- Blitz the digestives (in a food processor/ mixer) until you have a crumbly texture.
- Combine the crumbs and melted butter in a mixing bowl and stir together until evenly-mixed and moist.
- Press the crumbly mixture into the base and sides of an 8 or 9 inch pie/ tart pan.
- Refrigerate the crust until it firms up (alternatively, if you prefer a firmer crust you can bake it for 5-8 minutes until golden brown).
Make the ganache
- While the crust is chilling, warm the cream over medium low heat until simmering.
- Pop the chocolate in the microwave for a 15 second burst so that it is just slightly melted. Then pour the warm cream over the chocolate and mix until it comes together in a silky smooth ganache.
For assembly
- Once the crust is firm, spread the banoffee sauce evenly over the base (quickly microwave the sauce if required to melt it to a pourable consistency).
- Then pour the warm ganache on top and smoothen with an offset spatula.
- Refrigerate the tart until the ganache sets. Finish with a good sprinkling of sea salt and other garnishes as desired!
