Desserts, Vegetarian

Chocolate & Cardamon Tart

Cooking method:

Ninja Foodi
  • Prep Time: 20 mins
  • Chill Time: 4h 30 mins
  • Cook Time: 15 mins
  • Total time: PT5H05
  • Skill Easy
  • Serves 10 people

Chocolate & Cardamon Tart

Easy to make – no-cook tart!

TIP: Place flan tin on a baking tray when chilling.

Utensils required

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Dairy, Wheat, Nuts

Recipe tags

Ingredients

  • 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

Cooking mode

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Method

  • Step 1

    Make the tart base 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 Foodi Zerostick 25cm Flan 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 30 minutes 

  • 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 a sieve into a jug and discard the seeds. Return infused cream to the saucepan with the remaining butter over low heat. Bring to a low boil, stirring a few times, about 5 minutes.  

  • Step 6

    Remove cream mixture from heat and stir in chocolate until melted. Allow to cool for 5 minutes then pour into the prepared tart base. Sprinkle chopped pistachios in the middle of tart. Then sprinkle dried raspberries around the edges. Place the tart in the refrigerator to set for at least 4 hours. Serve tart chilled.