This chocolate tart has an almost mousse like texture. It holds its shape and one would expect something rather firm, but when you take a bite; it just disappears into silken bliss!

You will need chocolate, cream, sugar, butter, biscuits and milk for this delectable tart.




Crush the biscuits and mix in half of the sugar.




Pour in some melted butter.




Mix the mixture thoroughly till the butter is evenly distributed.



You then press the biscuit mixture into a pie dish with a detachable bottom.




That’s the base of the tart done. You now need to work on the filling. Chop up the chocolate rather fine and mix with the remaining sugar, bring the milk and cream to a very low simmer. Pour the cream mixture over the chocolate (do not stir at this point).




Once the mixture has cooled completely, mix thoroughly to get a smooth chocolate ganache. Crack in both the eggs and stir till it’s completely smooth. Don’t whisk this mixture as you don’t want any air in your tart.




Pour your filling into the prepared tart shell and bake for about 40-45 minutes at 150C. You’ll know it’s done when the tart is set but still a tad wobbly. Allow it to cool completely in the tin before your remove it. Yum!





  • 250g Chocolate, finely chopped
  • 40g Sugar, granulated
  • 1/2 cup Cream
  • 1 cup Milk
  • 2 Eggs
  • 2 packets Hide&Seek Biscuits
  • 50g Butter, melted
Gently heat the cream and milk till it is warm to touch but not boiling.
Mix the chocolate with half of the sugar and pour the milk and cream mixture on top.
After a couple minutes, whisk gently till you have a silken mixture. Allow the chocolate mixture to cool completely. Stir in the eggs one at a time (don’t whisk because you don’t want any air in the mixture).
Grind the biscuits and the remaining sugar to a fine powder. Add the melted butter and press into a 9 inch pie dish. Allow the base to harden in the fridge for about 10 minutes.
Pre-heat your oven to 150C.
Pour the chocolate batter into the prepared tart base and bake for about 40 minutes or till the tart is set but wobbly. Allow to cool completely and then chill for about an hour before you remove it from the tin.
Serve cold.