Chocolate Tart

This tart filled with velvety chocolate topped with luscious strawberries and cashews is a dessert that looks fancy but is so easy to make.

In our recipe, we have used Hup Seng Butter Flavored Cookies kindly given to us by of our partners, Silver Quest. These buttery round cookies are the perfect balance of sweet and milky, and works so well for our tart base.

Serving size: 10 servings

Ingredients

For the tart base:

• 2 packets Hup Seng Butter Flavored Cookies (85g each)

for the filling:

• 200g cooking chocolate
• 2 tsp butter
• 1 cup whipping cream

Toppings:

• 1/3 cup cashew nuts
• 3 strawberries

Instructions:

1. Finely blend Hup Seng Butter Flavored Cookies for 30 seconds, one packet at a time. It should form a paste like texture.
2. Lightly grease a tart tray of 8 inches with butter.
3. Press down the biscuit base on the whole surface of the tart tray evenly to form a shell for the filling. Smooth the surface out and refrigerate for 30 minutes.
4. Next, chop 200g cooking chocolate into small pieces of around 1cm and add to a big mixing bowl.
5. In a sauce pan, add 2 tsp butter and 1 cup whipping cream.
6. Warm it on medium low heat till the butter is melted and the cream starts steaming. Make sure not to boil the mixture.
7. Right after taking the cream off heat, pour it in the mixing bowl with the chocolate.
8. Whisk till the chocolate is all melted and well combined.
9. Pour the chocolate filling in the tart shell. Cool for 10 minutes before refrigerating again for 2 hours till the chocolate is set and hardened.
10. Chop 1/3 cup cashews finely and sprinkle on top.
11. Lastly, slice the strawberries and arrange on top for garnish and extra flavor. Before serving, take it out of the refrigerator for 5 minutes, so that it will be easier to slice.