chocolate tart-baked 2

steve bennett

steve bennett

12th January 2012

chocolate tart-baked 2

another semi baked tart, this one has a more glossy finish.


  • 500g dark chocolate pistoles/buttons (A)
  • 3 eggs, beaten (A)
  • 30g glucose (A)
  • 50g butter (A)
  • 200g full fat milk (B)
  • 400g double cream (B)


bring (B) to the boil, and pour over (A), stirring until the chocolate is dissolved.
stand for 20 minutes at room temperature to aerate. pour into blind baked tart case, and cook at 140C for 25 minutes, then turn off the oven and allow to stand in the oven for a further 10-15 minutes, or until the filling is set, with a slight wobble.

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