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Chocolate tart

A recipe from

Chocolate tart

Serves 8

• 250g short-crust pastry
• 1 large egg white
• 200g milk chocolate
• 200ml cream
• 1 extra large egg
• 50ml caramel sauce

Preheat the oven to 200°C. Roll out the pastry and line 1 x standard tart case. Cover the pastry with baking paper and fill with baking beans or rice. Bake the tart blind for 10 minutes or until golden and cooked through. Remove the paper case and brush with egg white before returning to the oven for a further minute to seal. Remove and cool. Reduce the oven temperature to 130°C.

Break the chocolate into small pieces in a large glass bowl. Scald the cream and strain the mixture through a sieve. Add the hot mixture to the chocolate and stir until smooth. Temper a little hot mixture with the beaten egg and then slowly add the egg to the chocolate mixture. Strain the mixture again.

Place the tart tin onto a baking sheet and pour in the caramel sauce. Pour the chocolate tart filing over the back of a spoon onto the caramel sauce and fill as close to the rim as you can. Bake for 25 minutes and turn the oven off. Leave to set for a further 5 minutes in the oven. Remove from the oven and set aside to cool.

Caramel sauce
Makes 250mls

• 60ml golden syrup
• 50g butter
• 50g Demerara sugar
• 50g castor sugar
• 85ml double thick cream

Place the syrup, butter and sugars in a small pot and bring to the boil.

Remove from the heat and add the cream. Return back to the heat and simmer for 2 – 3 minutes. Pour into a container and refrigerate until thickened.