By Lea Brink
Teatime at its best.
You will need:
1¾ packets Tennis biscuits
135g dark chocolate
150g brown sugar
30g cocoa powder
150 ml heavy cream
200g coarsely chopped walnuts
250 ml fresh cream
2 tablespoons castor sugar
Base: Melt the butter in a saucepan. Crumble the Tennis biscuits in a food processor until fine. Add the butter and process until well mixed.
Line a spring-base cake tin with baking paper and spray with Spray and Cook. Press the biscuit mixture into the tin. Place in the fridge for 30 minutes to cool.
Filling: Heat the oven to 180°C. Melt the chocolate in a double boiler and leave to cool for ten minutes.
Beat the eggs and sugar together in a mixer until light and spongy. The volume of the batter must be double in size. Beat in the chocolate steadily at a slow pace. Add the sifted cocoa, heavy cream and chopped walnuts. Beat well.
Pour the batter into the biscuit base and bake for 35-40 minutes. Test the tart with a toothpick; if no chocolate batter sticks to the toothpick, the tart is done. Set aside in the tin to cool.
Beat the fresh cream and castor sugar together until it thickens. Spoon generously over each slice of the tart.