This is my version of the good old Chocolate tart - I've used a number of recipes as a base, including Stephanie Alexander and Gordon Ramsay. This is quick, simple and should be ready to serve within 40 minutes.
I love serving this with some fresh strawberries and double cream to cut through the richness of the tart.
Line flan tin with shortcrust pastry – blind bake in a pre-heated 180degree oven for 6-8 mins until cooked. Allow to cool.
In a double-boiler, heat cream until simmering. Add chocolate and melt through. Combine thoroughly. Take off the heat.
Combined sugar, liqueur, vanilla and egg – combine into the chocolate and mix thoroughly.
Pour into the pastry shell and bake in the oven for 18-20mins until slightly cracked on the top. Take out of oven and cool.
Sift icing sugar over the top and serve with double cream and berries.
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