Rum and Raisin Chocolate Tart

Full Rum and Raisin Chocolate tart
Full Rum and Raisin Chocolate tart

I am not going to lie, this Rum and Raisin Chocolate Tart is rich, very Rich. It is indulgent, delicious and it is alcoholic. It is definitely not suitable for children.

This Rum and Raisin Chocolate Tart is my special occasion dessert.  For me it is perfect substitute for Christmas Pudding. If like me, you do not like Christmas Pudding. I’m sure I can not be the only one who does not like Christmas pudding?!

If you are a regular to my blog you will know that I am not great at dessert, this is why this recipe is so easy to make.

It requires no baking. The most difficult thing with the recipe is you have to soaked the Raisin for a few days. I would cut this tart into 12 small slices. Like I said it is rich.

Give it a try the next time you are having a dinner party.

Enjoy.

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Print Recipe
Rum and Raisin Chocolate Tart
This Rum and Raisin Chocolate Tart is rich, very Rich. It is indulgent, delicious and it is alcoholic. Perfect for the festive season.
Rum and Raisin Chocolate tart
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour to chill
Passive Time 3 days
Servings
Ingredients
  • 200 g raisin
  • 250 g chocolate digestive biscuits
  • 300 g dark chocolate
  • 200 ml double cream
  • 200 ml rum less if you prefer
  • 1 tbs golden syrup
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour to chill
Passive Time 3 days
Servings
Ingredients
  • 200 g raisin
  • 250 g chocolate digestive biscuits
  • 300 g dark chocolate
  • 200 ml double cream
  • 200 ml rum less if you prefer
  • 1 tbs golden syrup
Rum and Raisin Chocolate tart
Instructions
  1. First soak the raisin in the rum for minimum of 3 days, I have sometime soaked it for a week. I soaked mine in an old jar and give it a shake daily.
  2. Make the crust by crushing the biscuits in the food processor. Melt 100 g of the dark chocolate in the microwave and mix it in with the biscuits. Pour the mix in to a greased tart case. using your hands to make a crust. Chill in the fridge.
  3. While the crust is chilling. Put the remainder of chocolate with the cream and golden syrup in a heatproof bowl over a pan of simmering water and melt till you have a smooth mixture.
  4. Remove the melted chocolate from the heat and add in the raisin. Pour the mix into the prepare crust. chill for minimum of 4 hours.


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