Chocolate Cinnamon Tart

By Dixie Elliott

Chocolate Cinnamon Tart
Cinnamon and chocolate is a timeless combination. When paired in a luscious tart and served with last of the summer berries it is a treat worth savouring.

Makes 20cm round tart

125g plain chocolate biscuits

80g butter, melted and cooled

¾ cup thickened cream

200g milk chocolate, roughly chopped

1 tsp ground cinnamon

2 eggs, whisked

1 tbsp cocoa

½ tsp ground cinnamon (extra)

whipped cream, to serve

berries of choice, to serve

1 Preheat oven to 180C. Grease and line base of a 20cm fluted flan pan with baking paper. Put biscuits in a food processor and process until mixture resembles fine breadcrumbs. Transfer to a bowl. Add butter and stir until well combined. Press mixture into base and sides of prepared pan. Transfer pan to a baking tray. Bake for 10 minutes. Cool.

2 Heat cream and chocolate in a heavy-based saucepan over medium-low heat until chocolate has melted. Remove from heat. Stir through cinnamon and cool slightly. Stir eggs into chocolate mixture. Pour into tart base. Bake for 15–20 minutes or until chocolate is just set. Cool.

3 Combine cocoa and cinnamon (extra) in a bowl and sprinkle over tart. Serve tart with whipped cream and berries.

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