Making friends isn’t quite so scar y this Halloween – all you need is chocolate! Vanessa’s Food Love Story…
Vanessa and her son Vernon come from a family of real vampires. Vernon has always been shy, but this Halloween, his mum has a plan. She’s throwing a party for everyone in his class and making his favourite chocolate slime tart. Look out for the Vampire family on TV and watch their story unfold… VA N E S S A’S ‘ N O T - S O - S C A RY ’ C H O C O L AT E S L I M E TA R T Serves 12 Takes 45 mins, plus cooling and chilling Cost per serve 33p 200g cookies-and-cream biscuits 50g unsalted butter, melted For the slime 2 x 150g pots ready-to-eat custard 1 tsp green gel food colour 1 tsp vanilla extract For the chocolate topping 100g dark chocolate, chopped 100g milk chocolate, chopped 175ml double cream 40g unsalted butter To decorate 50g white chocolate, melted
1 Put the biscuits in a food processor, blitz to crumbs, then stir in the butter. Press into the base and sides of a loose-bottomed 23cm tart tin, using a spoon to push the mixture into the <#X#>
sides firmly. Put in the freezer while you make the ‘slime’. 2 Mix the custard with the food colour and the vanilla. Pour this onto the chilled base and return to the freezer for at least 40 mins, until firm. 3 Once the slime is almost solid, make the topping. Put the dark and milk chocolate in a bowl. Heat the cream and butter in a pan over a low heat. Once the butter is melted, remove from the heat, pour the cream mix over the chocolate and stir until melted. Leave to cool for 5 mins, then pour over the frozen slime base. 4 Meanwhile, put the melted white chocolate into a disposable piping bag and snip off the end. Pipe a spiral on top of the tart, then drag a cocktail stick through the spiral out from the
centre, at regular intervals, to create a web pattern. 5 Use any remaining white chocolate to make a spider, if you like. Pipe a circle onto nonstick baking paper, then 8 legs. Use the cocktail stick to dot on a little chocolate topping for eyes. Chill to set while the tart cools, then remove the paper and lay the spider on the web. Chill until ready to serve. 6 Before serving, leave the tart at room temperature for 15-20 mins, until easy to slice. Cut into slices at the table and surprise your guests with the slimy filling! Each serving contains Energy
1446kJ 348kcal 17%
Fat
Saturates
Sugars
Salt
25g 15g 21g 0.2g 35% 75% 23% 3%
of the reference intake. See page 134. Carbohydrate 28g Protein 3g Fibre 1g
