Rosemary-scented chocolate tart
You will need:
Tart pan, 24 cm in diameter
Optional garnish: rosemary leaves
For the base:
200 grams cocoa-flavored biscuits or cookies, crushed into fine crumbs
50 grams butter, melted
For the filling:
1 can (250 ml) sweet cream
1 tablespoon honey
2 rosemary sprigs
200 grams dark chocolate, broken into cubes
25 grams butter, cut into cubes
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Preparation:
1. The base: Mix the cookie crumbs with the butter. Transfer to the pan and press firmly into the base and sides. Store in the freezer for about 15 minutes.
2. The filling: Place the cream, honey and rosemary in a bowl and heat in the microwave until boiling (about a minute). Mix well. Add the chocolate and stir until it melts and a uniform, shiny cream is formed. Remove the rosemary and cool for about 3 minutes. Add the butter cubes to the cream and stir quickly to obtain a uniform texture.
3. Remove the base from the freezer, pour the chocolate cream into it, smooth it out and store in the refrigerator for at least 3 hours to stabilize.
4. If desired, sprinkle with a few fresh rosemary leaves. Serve cold.
To store:
Up to 4 days in the refrigerator or up to two weeks in the freezer