Beach Cottage Too Easy Recipe ~ Dump & Go Chocolate Tart Anyone?
Wed 4th, Jan, 2012
G’day Beach Cottage Too Easy Recipe lovers. Have I got a good one for you. Don’t make this. If you do make this, don’t blame me. Don’t blame me that this is the ultimate non-bakers Super Goddess Amazingly Brilliant Cheaters Chocolate Tart that may just go to your thighs. If you like big old tarts near your thighs though… Make this. And blame me.
This, Beach Cottage friends, is one of my party pieces…as you know, baking, is not what I was brought on this earth to do…cooking, yes, eating, yes, making yummy things with herbs & chicken, oh yes…fiddling around with weighing things and getting the measurements right. Oh very much no. I needed to change that once I started ‘entertaining’ (yikes, I don’t like that word) and my kiddos wanted to make cakes with mummy…hence I invented Beach Cottage Too Easy Dump & Go. This is a Dump & Go, the Chocolate Tart version. It requires you to do not much other than break up some chocolate, open up a pie shell, melt a few things, stir and then pour. But. It will, I cross-my-heart promise, make you look amazing. It will taste even better.
Your husband will clean the toilet, your guests will bow to you, your children will pick up their pyjamas from under the pillows on the sofa once they have eaten a slice of this, just to get you to make it again. Indeed you can use much bribery with this Dark Dump & Go Tart. You will be able to make one of these in exchange for buying new ballet flats. So, you want a clean toilet, new shoes, bowing guests and a tart on your thighs? here we go…
Beach Cottage Dump & Go Chocolate Tart
1 x pie shell
1 x bar milk chocolate (about 220g)
1 x bar dark chocolate (about 220g)
1 1/2 tbsp sugar
1 carton double cream (about 300ml)
icing sugar for decoration
1. bake the pie case for 15 or so mins
2. add cream, sugar to pan, bring to pan & then remove the pan from the heat
3. add softened butter & broken up chocolate pieces
5. mix until the chocolate has melted…like this
6. stir in milk until the mixture is shiny & glossy
7. pour into pie case
8. allow to cool
** Obviously being a non-pastry making person, I buy ready-made pie shells (available in the freezer section), extortionately expensive, it makes me shudder, for me totally worth it…you of course, I am hoping are skillful enough in the pastry department to make your own. ** use either sweet or short pastry, I have used both with success * you can use only dark chocolate, if you like your tart darker, we prefer some milk in the mix * I use vanilla sugar if I have a batch of it made up * I never weigh butter, I just use those little lines on the edge of the wrapper * this is lovely for Afternoon Tea, but I am telling you, slice a small bit * lovely with strawberries & a pouring of cream if you really want more calories
If you are looking for a deliciously rich tart that is so ridiculously easy, take it from me this is the tart for you…perfect to take if you are asked to ‘bring a dessert’, dresses up beautifully if you want to make a good impression (think cake stand & vintage cake slice) and any leftovers sit happily in your fridge, eying up your thighs… Let me know if you make it (there are lots of ways to contact me, comment on here, Facebook, Twitter, Instagram, Pinterest) because I am loving hearing what you make and think…that’s the whole point of this blog for me…oh and thanks to Tracie for snail mailing me some recipes recently…I love them and will be trying your version of layered salad, looks yum!