This recipe is a boon. With just very basic ingredients from the pantry, this one is effortless and delicious. You can just completely remove the rum for a regular chocolate tart. Or even add malted milk powder like Bournvita/Horlicks for a slightly malty taste. I use silicon cake/tart molds and got 5 tartlets with the below proportions. In case you need more, just increase the ingredients in proportion.
Ingredients for the tart shells:
100 gms chocolate biscuit (Hide and Seek/Bourbon/Oreo)
20 gms melted butter
2 tbsp malted milk, optional
2 tbsp rum
Method:
Pulse the biscuits in a blender to a smooth powder. Add the malted milk, if using. Then add the melted butter and rum and give it a nice mix.
Press into a pie tin or tart shells and compress properly. Put it in the fridge for a few minutes till you get the pie sauce ready.
Ingredients for the pie:
50 gms dark chocolate
150 gms cream
1 tbsp rum
Pinch of salt
1/4 cup malted milk, optional
Method:
Use a double boiler to heat the cream. You can use a microwave too. Add the chocolate, salt and rum and give it a nice mix, till the chocolate is blended well and you get a nice silky consistency. If using malted milk, add it with other ingredients. Put it in the pie tin and freeze for 4 hours or overnight. Decorate as per your choice.
Optional Topping:
Mix cream, dark chocolate and peanut butter in equal proportion. I used 30 gms each. But you can omit the peanut butter and use equal proportion of chocolate and cream. Heat the cream, add the chocolate and peanut butter. Mix and bring everything to a nice consistency. Using a piping cone decorate the tart as per your choice.
Note: You can increase the quantity of rum slightly if you prefer a stronger taste.
You can substitute with whiskey for a No-Bake Whiskey Chocolate Tart.
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