My chocolate tart hasn’t set-any ideas how to salvage it?

[Snowflakes1122]

Made a chocolate tart today, unfortunately it has not set in the fridge in the past 5 hours it has been in.

I have messed up somehow!

How can I save it? Could I put it in the freezer to firm it up?

Any ideas appreciated

What was the recipe. Did it have gelatin in it.

I didn’t follow any specific recipe as such

I thought I would wing it and see how it turned out. It has 300 double cream and 300g chocolate. I added icing sugar to try and get it firmer too.

The proportions are specific though! Or else you will get a chocolate ganache which is a posh icing.

The sugar has probably made it LESS likely to set!

I'd eat it anyway tbh!

Did you whip the cream

I would say if you didn’t whip the cream then that’s the likely source.

Freeze it, bring out 20 mins before serving, pretend it's meant to be like that. I use less cream and add butter for future reference

I whipped the cream, but not enough. The icing sugar sounds a mistake! Ah, it tastes nice anyway, so will be stubborn and eat it

Thank you for the tips!

I make a chocolate mousse tart, no hassle of hoping it sets and if you use extra thick or whipping cream it can help

200g biscuits (i use lotus or amaretti)
100g butter
1 tbsp golden syrup
100g bar dark chocolate
100g bar milk chocolate (i use 200g oh galaxy as dd has nut allergy)
1 tsp vanilla extract
2 tbsp icing sugar
200ml whipping cream or extra thick cream

Whisk cream and icing sugar together
Melt choc and vanilla then mix into the cream mix, making sure not to over or under mix it should be really thick at this point and the choc hardens in the cream
Melt butter
Bash biscuits into fine crumb and add the melted butter and syrup then smush down into a greased tin, spoon the chocolate cream on top and put in the fridge.
It's usually set within that day but definitely by the next day, it's set but not hard like other tarts

Oh that sounds amazing sb

Thanks! It's my go to for family coming or hungry dh.
Would also recommend when you take it out of the tin, if you use amaretti on the base to crumble some ground up around the edges too. Very rich and smooth!

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