Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
22
High
Nutrition per serving
Calories438.9 kcal (22%)
Total Fat31.2 g (45%)
Carbs37 g (14%)
Sugars20 g (22%)
Protein3.9 g (8%)
Sodium194.4 mg (10%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Biscuit base:
Tart filling:
Decoration:
Instructions
For the biscuit base:
Step 1
Using a Food Processor, or a large bowl with a rolling pin, blitz your biscuits up to a fine crumb.
Step 2
Melt your butter, and mix it in till combined.
Step 3
Press into the sides and base of a 23cm Pie/Flan Tin - I tend to squish the sides in first, and then do the base of it.
For the tart filling:
Step 4
Chop the Chocolate up and melt in a bowl over a pan of simmering water - or in the microwave in short bursts on a low heat. Leave to cool slightly.
Step 5
Whip the Cream and the Icing Sugar up to soft peaks, I tend to use an electric hand whisk for this bit as I am lazy, but you can easily do it by hand with a bit of arm power.
Step 6
You don't want to whip the cream up too much, as soft peaks are best for folding in chocolate.
Step 7
Fold through the slightly cooled Terry's Chocolate Orange, and then spread the mixture onto the biscuit base.
Step 8
I then add my Terry's Chocolate Oranges slices and sprinkles now so they set into the tart - but you can also do this after.
Step 9
Leave the Tart to set in the fridge for 5-6 hours
Notes
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