When baking, a small change to the ingredients or method can create a very different outcome. The following recipie could be full of conditionals. If you put it in the fridge, the chocolate layers will set. If you leave it there too long, it'll be rock solid (which I did, and it was!). If you briefly put it in the microwave, it will slightly melt, become softer and more like a dessert. If you add marshmallows, it'll be more like rocky road. But there's beauty in its flexibility: this is one of those recipies that can be made your own, just by making small additions. Here's the original:
Chocolate & Raisin Tart
225g flour
110g margerine
80g sugar
1 egg
200g ish digestive biscuits
250g chocolate (I used milk chocolate)
raisins
50g butter, melted
icing sugar + 1 tbsp cocoa + splash of vanilla essence, for fudge icing
Combine the flour and margerine using fingertips until crumbed, mix with the sugar and egg to form a stiff dough. Roll flat and use to line a greased, or rubber cake tin (which I always swear by).
Bake this base on gas mark 3 for about 40 minutes until the edges begin to brown.
Crush the digestives by bashing in a plastic bag with a rolling pin. This is excellent stress relief!
Place in a bowl and add melted butter. A dash of honey or golden syrup would also go nicely here.
Melt the choclate (I used a microwave to save time) and mix into the biscuit crumbs. At this stage, add the raisins, along with anything else you desire.
Once the pastry base is cooked and cooled, spoon in the digestive mixture and compact using the back of a spoon.
Mix up the icing using the suggested ingredients, or vary to your own preferences.
It needs no further cooking, but may need to set. I liked it served with whipped cream.
One last lovely conditional: If you like chocolate and biscuits as much as me and my housemate do, you will love this.
