Warm
chocolate tart
with sweetened cream |
By Tony Binks
Ingredients:
(Serves
6-8)
400 g (14 oz) dark bitter chocolate
300 g (11 oz) unsalted butter, diced
4 eggs
80 g (3 oz) caster sugar
6 egg yolks
225 g (8 oz) sweet pastry
Sweetened cream to serve
Pre-heat oven to 180C, 350F or gas mark 4.
Melt the chocolate and butter in a bowl over a Bain Marie (pan of hot water).
Whisk eggs, sugar and egg yolks until thick, white and fluffy. Fold egg mix into the chocolate.
Line a 20 x 25 cm (8 x 10 in) baking tray with 2 mm (1/8 in) sweet pastry and bake blind. Pour chocolate mixture over the pastry and bake for 12 minutes. The tart should have the consistency of a slightly undercooked sponge. Remove from the oven and chill.
When chilled, cut tart into portions. Heat in a low oven until warm and soft before serving with whipped cream sweetened to taste and chocolate curls.
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