Triple chocolate tart - video recipe

Ingredients

• 5 oz biscuits (150 gr)
• 3 oz butter (80 gr)
• 1.5 cup cream (375 ml)
• 1.5 cup milk (375 ml)
• 0.5 oz powdered gelatin (15 gr)
• 3.5 oz white chocolate (100 gr)
• 3.5 oz milk chocolate (100 gr)
• 3.5 oz black chocolate (100 gr)

Materials

• 9 inches springform pan (20 cm)
• Wax Paper
• Rhodoïd
• 1 blender
• 1 fork

Preparation

• Crush the biscuits into powder. Melt the butter and add it the biscuits. Mix well.Put a wax paper sheet in the bottom of the springform pan. Put the rhodoid on the edges and pour the previous mix. Press it well on the bottom of the mould using a spoon. Put in the fridge 30 minutes.
• Boil 0.25 cup milk and 0.5 cup cream. Add white chocolate and mix well to melt it. In a bowl, mix 0.25 cup milk with a teaspoon of powdered gelatin. Add it in the pan.
  
• Wait until this mix is thick and pour it on top of the biscuits in the mold. Refrigerate 1 hour.
• Repeat the operation with milk chocolate.
  
• When you take the tart out of the fridge, scratch the top of the white chocolate custard with a fork. Pour the milk chocolate custard on top and refrigerate 1 hour.
• Repeat the operation with black chocolate.
  
• When you take the tart out of the fridge, scratch the top of the milk chocolate custard with a fork. Pour the black chocolate custard on top and refrigerate 1 hour.
• You can now unmold your cake by slowly removing the rhodoïd and the wax paper. We decorated it with grated chocolate !