Eggless Chocolate Ganache Tart with Cadbury Bournville Recipe

Directions

In a mixing bowl, combine the crushed biscuits with melted butter. Use digestive biscuits, graham crackers, or any plain cookies of your choice. Crush them finely using a food processor or by placing them in a zip lock bag and rolling with a rolling pin. Pour the melted butter over the crushed biscuits gradually, stirring as you go to ensure even distribution.

Add powdered sugar to the mixture. Sift the powdered sugar before adding, to avoid lumps.

Mix everything thoroughly until the texture resembles wet sand. The mixture should hold together when pressed between your fingers, but still be crumbly like damp sand - perfect for pressing into a base for tart.

Firmly press the mixture into the base and up the sides of a tart pan, creating an even, compact layer for a sturdy crust.

Preheat the oven to 175°C (350°F), bake the tart shell for 8–10 minutes until lightly golden and set, then remove and let it cool completely.

Break Cadbury Bournville into small pieces or chop finely.

Gently heat the heavy cream in a saucepan over medium heat until it’s just about to simmer (small bubbles forming at the edges), then immediately remove from heat and stir continuously to prevent scorching.

Add the finely chopped chocolate to the hot cream and let it sit for a minute to soften, then gently stir until mostly melted and combined.

Stir in vanilla extract and a small pinch of salt to enhance the flavor and balance the sweetness of the ganache.

Continue stirring the mixture steadily until it becomes silky smooth and glossy in texture.

Pour the warm ganache into the fully cooled tart crust, spreading it evenly with a spatula to create a smooth, glossy surface.

Refrigerate the tart for 2–3 hours or until the ganache has fully set, then optionally garnish with chocolate shavings or fresh berries, slice into portions, and serve chilled.

Garnish as per your liking, you can also add a scoop of ice cream along with the fresh berries.