Chocolate Tart


I like to call this a lazy person’s chocolate tart.

Why?

Because it’s that easy.

If you want to go against the grain for this one, then yes, please go ahead and make your own pastry. For some of us, it’s no trouble.

But either, blind bake some short crust pastry in a smallish tart pan (7/8″)

While that’s cooling….

Chocolate Tart Recipe

Ingredients:

200ml cream

200g dark chocolate (chopped)

2 egg yolks

1 tsp of either vanilla, brandy or what ever spirit you’d like (you could use Cointreau for a jaffa flavour or Frangelico for some nutty fun…you get the idea).

OVEN 160C

Method:

Bring the cream to boil in a pan.

Take off the heat and stir chocolate in to melt.

Cool to room temp.

Stir in egg yolks and liqueur.

Pour into shell and bake for about 15 min, until JUST set.

Let cool. It will harden in the fridge and soften the longer it stays out.

In Australian summers, I recommend keeping it in the fridge until about half an hour before you want to eat it.

It is so rich, it actually benefits from being served with a little cream or ice cream.

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