- 210g dark chocolate, chopped
- 60g jivar chocolate, chopped
- 60g butter, diced
- 315ml cream
- 3 eggs
- 2 egg yolks
- chocolate pastry 1 batch
chocolate tart
michelle taylor
19th January 2011
chocolate tart
Roll out the pastry to about 3mm thick. Line a shallow 10 x 34cm fluted tart tin with a removable...
Ingredients
Method
Roll out the pastry to about 3mm thick. Line a shallow 10 x 34cm fluted tart tin with a removable base with the pastry and trim any excess. Place in the fridge for 15 minutes to rest.
Line pastry with baking paper and fill with rice or baking beans,bake for 10 minutes @180oc, remove paper and rice/beans and bake for a further 5-10 minutes or until firm to touch.
Turn oven down to 160oc, add chocolate and butter to bowl, bring cream to boil and pour over chocolate and butter and whick until smooth, stir in the egss. Pour chocolate mix into baked tart case ( note best to place the tart on tray into oven and pour the mix into this prevents spilling over) bake for roughly 25 minutes. remove and cool and trim edges.
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