Chocolate Tart
By tinatk
Rate this recipe
2.8/5
(68 Votes)
Ingredients
- 375g pack of shortcrust dessert pastry
- 400g (14 oz) dark chocolate (chopped)
- 225ml (7 1/2 fl. oz) double cream
- 120g (4 1/2 oz) unsalted butter
- 1/2 teaspoon almond essence
Details
servings 10
Level of difficulty Average
Cost Expensive
Preparation
Step 1
Preheat oven to 200 degrees C / fan oven 180 degrees C / Gas Mark 6
Step 2
Roll out pastry thinly and line a 10 inch loose based flan tin. Prick with a fork and chill for 15 minutes
Step 3
Line with baking parchment and weigh down with baking beans - bake for about 10 minutes - remove parchment and baking beans and cook for a further 5 - 10 minutes until crisp and golden then allow to cool
Step 4
Put chocolate, cream and butter in a bowl over a pan of simmering water and stir gently until melted - add almond essence and wisk until it starts to thicken
Step 5
Pour into pastry case and chill for at least 2 hours until set
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