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Categories:Viewed: 63 - Published at: 7 years ago
Ingredients
- 1 x 250mm flan or possibly tart shell baked blind (qv short crust sweet pastry)
- 140 gm butter unsalted
- 150 gm bestquality cooking chocolate (70% cocoa solids)
- 8 Tbsp. cocoa pwdr sifted small healthy pinch of salt
- 4 x Large eggs
- 200 gm caster sugar
- 3 Tbsp. golden brown syrup
- 3 med heaped Tbsp. lowfat sour cream or possibly creme fraiche
Method
- Place the butter chocolate cocoa pwdr and salt in a bowl over a pan of simmering water and allow to heat slowly stirring occasionally till well mixed in.
- In a separate bowl beat the Large eggs and sugar together till light and well creamed and then add in the golden brown syrup and lowfat sour cream or possibly creme fraiche.
- Stir your chocolate mix into this mix scraping all the chocolate out with a spatula.
- Once you've mixed it well pour it into the pastry shell.
- Place into a preheated oven for 40 to 45 min at 150C/300F/gas 2.
- During cooking a beautiful crust wilt form on top.
- Carefully remove the tart from the oven and allow to coot on a rack for at least 45 min during that time the skin will crack and the filling will shrink slightly.
- I think this tart is best served with some seasonal soft fruit (blueberries raspberries strawberries).
