Name: Sweet Corn Chocolate Tart (No Bake) recipe by Jyoti Arora at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: For the base:; Chocolate Biscuits- 20-25 biscuits; Melted Amul Butter- 3 tablespoons; For Filling:; Boiled Sweet Corn Kernels- 1 cup; Fresh Cream- 1 tablespoon; Honey- 1 tablespoon or to taste; For Ganache:; Dark Chocolate- 120 grams; Fresh Cream- 80 grams; Warm water- 1 teaspoon; Whipped Cream- 1 tablespoon

Ingredients Serving: 2

For the base:
Chocolate Biscuits- 20-25 biscuits
Melted Amul Butter- 3 tablespoons
For Filling:
Boiled Sweet Corn Kernels- 1 cup
Fresh Cream- 1 tablespoon
Honey- 1 tablespoon or to taste
For Ganache:
Dark Chocolate- 120 grams
Fresh Cream- 80 grams
Warm water- 1 teaspoon
Whipped Cream- 1 tablespoon

Instructions

Prepare ganache by heating the cream in a thick bottomed pan until the bubbles appear on the pan sides.
Do not boil the cream.
Pour this hot cream over finely chopped chocolate and let it sit for a minute.
Now mix it well making sure there are no lumps.
Keep it aside to cool at room temperature.
Line a 4*4 inch pan with parchment or foil paper keeping extra hanging on the sides.
Crush the biscuits finely in a mixer, then add in 2 tablespoons melted butter and blend well.
Set the base of the tin with this mixture covering the base and sides and leave it the fridge to set for an hour.
In a non stick pan, heat remaining butter.
Add in the boiled corn kernels and sauté for a minute.
Now add in honey and cook again for a minute.
Finally pour in the fresh cream and cook for 5 minutes stirring frequently to avoid sticking.
Switch off the flame and let it cool.
Put this cooled mixture on the prepared base and spread evenly.
Now spread a tablespoon of whipped cream on this mixture (this step is optional).
Pour 3/4 quantity of ganache over this and put it back in fridge to set.
Pipe some remaining ganache and corn kernels as desired.

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