No-Bake ‘Manjari 64%’ Chocolate Tarts with Honeyed Grilled Figs Recipe
of Valrhona Manjari 64% Grand Cru Chocolate (chopped)
Milk Chocolate (chopped)
of Shortbread Biscuits
of Unsalted Butter (cubed)
of Thickened Cream
of Icing Sugar
of Golden Syrup
of Vanilla Extract
Cocoa Powder & Icing Sugar (to garnish)
Using a food processor, pulse the shortbread biscuits until you get fine crumbs.
In a small saucepan, stir golden syrup and butter together over low heat until butter melts. Pour the mixture into the food processor (with biscuit crumbs) and pulse to combine.
Prepare a few 10-cm/12-cm loose-bottomed tart pans. Press the biscuit mixture into the base and sides of each pan. Place in refrigerator to chill.
Place both types of chocolate into a heatproof bowl and melt over a pot of boiling water. Set aside to cool.
Once cooled, mix in the vanilla extract and fold in icing sugar.
Whip the thickened cream until you get soft peaks and fold into your chocolate mixture.
Pour mixture into your tart pans and place back into the refrigerator for at least 2 hours to set.
Heat your griller and place figs (cut-side down) to grill until caramelised. This should take only a few seconds each side.
Pour honey over caramelised figs and set aside.
When ready to serve, sprinkle chocolate tarts with cocoa powder and icing sugar, and top with 2 quartered honeyed figs.
You can replace the honeyed grilled figs with any seasonal fruits available.