This dish contains the following allergens: Milk/Dairy, Wheat, Tree Nuts
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250g
milk chocolate digestive biscuits
175g
butter, cubed, divided
300ml
double cream
5
cardamon pods, crushed, seeds reserved
150g
dark chocolate, coarsely chopped
150g
milk chocolate, coarsely chopped
30g
shelled pistachios, chopped
5g
freeze dried raspberry pieces
8oz
milk chocolate digestive biscuits
6oz
butter, cubed, divided
10fl. oz
double cream
5
cardamon pods, crushed, seeds reserved
5oz
dark chocolate, coarsely chopped
5oz
milk chocolate, coarsely chopped
1oz
shelled pistachios, chopped
0.2oz
freeze dried raspberry pieces
Utensils
Step 1
Make the tartbase by adding biscuits to a food processor and pulsing until finely chopped.
Step 2
Place a large saucepan over medium-high heat. Add the butter and cook until melted. Remove from heat and mix in the crushed biscuits until evenly coated in butter.
Step 3
Spoon biscuit mixture into Ninja FoodiZerostick25cmFlan Tin. Using the back of a spoon, press the mixture onto the bottom and up the sides of the tin.Place in the refrigerator to chill for about 30minutes.
Step 4
Wipe the saucepan clean and place over low heat. Add the double cream and cardamom seeds and cook, allowing the cream to infuse, about 10 to 15 minutes.
Step 5
Strain cream through asieve into a jug and discard the seeds.Returninfused cream to the saucepan with the remainingbutterover lowheat. Bring to a low boil, stirring a few times, about 5 minutes.
Step 6
Removecream mixture from heat and stir in chocolate until melted. Allow to cool for 5 minutes then pour into the prepared tart base. Sprinklechopped pistachios inthe middle oftart. Then sprinkle dried raspberries around the edges. Place the tart in the refrigerator to set for at least 4 hours.Serve tart chilled.
Make the tartbase by adding biscuits to a food processor and pulsing until finely chopped.
250g
milk chocolate digestive biscuits
175g
butter, cubed, divided
300ml
double cream
5
cardamon pods, crushed, seeds reserved
150g
dark chocolate, coarsely chopped
150g
milk chocolate, coarsely chopped
30g
shelled pistachios, chopped
5g
freeze dried raspberry pieces
8oz
milk chocolate digestive biscuits
6oz
butter, cubed, divided
10fl. oz
double cream
5
cardamon pods, crushed, seeds reserved
5oz
dark chocolate, coarsely chopped
5oz
milk chocolate, coarsely chopped
1oz
shelled pistachios, chopped
0.2oz
freeze dried raspberry pieces
Step 2 of 6
Place a large saucepan over medium-high heat. Add the butter and cook until melted. Remove from heat and mix in the crushed biscuits until evenly coated in butter.
250g
milk chocolate digestive biscuits
175g
butter, cubed, divided
300ml
double cream
5
cardamon pods, crushed, seeds reserved
150g
dark chocolate, coarsely chopped
150g
milk chocolate, coarsely chopped
30g
shelled pistachios, chopped
5g
freeze dried raspberry pieces
8oz
milk chocolate digestive biscuits
6oz
butter, cubed, divided
10fl. oz
double cream
5
cardamon pods, crushed, seeds reserved
5oz
dark chocolate, coarsely chopped
5oz
milk chocolate, coarsely chopped
1oz
shelled pistachios, chopped
0.2oz
freeze dried raspberry pieces
Step 3 of 6
Spoon biscuit mixture into Ninja FoodiZerostick25cmFlan Tin. Using the back of a spoon, press the mixture onto the bottom and up the sides of the tin.Place in the refrigerator to chill for about 30minutes.
250g
milk chocolate digestive biscuits
175g
butter, cubed, divided
300ml
double cream
5
cardamon pods, crushed, seeds reserved
150g
dark chocolate, coarsely chopped
150g
milk chocolate, coarsely chopped
30g
shelled pistachios, chopped
5g
freeze dried raspberry pieces
8oz
milk chocolate digestive biscuits
6oz
butter, cubed, divided
10fl. oz
double cream
5
cardamon pods, crushed, seeds reserved
5oz
dark chocolate, coarsely chopped
5oz
milk chocolate, coarsely chopped
1oz
shelled pistachios, chopped
0.2oz
freeze dried raspberry pieces
Step 4 of 6
Wipe the saucepan clean and place over low heat. Add the double cream and cardamom seeds and cook, allowing the cream to infuse, about 10 to 15 minutes.
250g
milk chocolate digestive biscuits
175g
butter, cubed, divided
300ml
double cream
5
cardamon pods, crushed, seeds reserved
150g
dark chocolate, coarsely chopped
150g
milk chocolate, coarsely chopped
30g
shelled pistachios, chopped
5g
freeze dried raspberry pieces
8oz
milk chocolate digestive biscuits
6oz
butter, cubed, divided
10fl. oz
double cream
5
cardamon pods, crushed, seeds reserved
5oz
dark chocolate, coarsely chopped
5oz
milk chocolate, coarsely chopped
1oz
shelled pistachios, chopped
0.2oz
freeze dried raspberry pieces
Step 5 of 6
Strain cream through asieve into a jug and discard the seeds.Returninfused cream to the saucepan with the remainingbutterover lowheat. Bring to a low boil, stirring a few times, about 5 minutes.
250g
milk chocolate digestive biscuits
175g
butter, cubed, divided
300ml
double cream
5
cardamon pods, crushed, seeds reserved
150g
dark chocolate, coarsely chopped
150g
milk chocolate, coarsely chopped
30g
shelled pistachios, chopped
5g
freeze dried raspberry pieces
8oz
milk chocolate digestive biscuits
6oz
butter, cubed, divided
10fl. oz
double cream
5
cardamon pods, crushed, seeds reserved
5oz
dark chocolate, coarsely chopped
5oz
milk chocolate, coarsely chopped
1oz
shelled pistachios, chopped
0.2oz
freeze dried raspberry pieces
Step 6 of 6
Removecream mixture from heat and stir in chocolate until melted. Allow to cool for 5 minutes then pour into the prepared tart base. Sprinklechopped pistachios inthe middle oftart. Then sprinkle dried raspberries around the edges. Place the tart in the refrigerator to set for at least 4 hours.Serve tart chilled.
