Chocolate Tart
Dark chocolate, butter, eggs, sugar and a handful of berries – what could be sweeter? Line your Fluted Flan Dish with readymade shortcrust pastry, whip up the dark chocolate filling and savour this rich and decadent dessert.
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INGREDIENTS
- 1 roll of shortcrust pastry
- 250g of dark chocolate
- 150g butter, cubed
- 60 ml of water
- 4 eggs
- 100g castor sugar
- Raspberries for finishing
METHOD
Preheat oven to 180°C.
Butter the pie plate. Roll out the pastry carefully into the Le Creuset Fluted Flan dish, pressing well on the edges. Prick with a fork. Line with grease paper and Cover the baking beads or rice and blind bake for 20 minutes, then remove the baking beads and cool.
Cut the chocolate into pieces and melt with the butter and water in a Bain Marie. Allow to cool and add the egg yolks
Beat the egg whites, adding the sugar.
Gently fold the egg whites into the chocolate mixture and pour over the cooked pastry case.
Allow to cool for at least 3 hours. Garnish with berries.
