AuthorAngélique Wilson
Rating1

This tart is simple, classic and rich in flavour! The perfect dessert to serve at any dinner party and very easy to make.

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Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins

Sugar paste (400g)
 50 g Sugar
 125 g Butter
 1 Egg
 200 g Soft plain flour
 1 pinch Salt
Filling
 3 Eggs
 3 Yolks
 60 g Caster sugar
 200 g Butter

Sweet paste
1

Sieve the flour and salt.
Lightly rub in the butter to achieve a sandy texture.

2

Mix the sugar and egg until dissolved.

3

Make a well in the centre of the flour.Add the sugar and beaten egg.

4

Gradually incorporate the flour and butter and lightly mix to a smooth paste. Allow to rest before using.

Filling
5

Roll out the sweet paste and line a 20 cm flan ring. Bake the flan case blind.

6

For the filling, whisk together the eggs, yolks and sugar together to make a sabayon.

7

Bring the butter to the boil, remove and mix in the chocolate pistoles until they have all melted.

8

Once the sabayon is light and fluffy, fold in the chocolate and butter mixture, mixing very carefully so you don't beat out the air.

9

Pour into the cooked flan case and place in a oven at 150°C until the edge starts to crust.
Chill in a fridge to set.

10

Once set, remove from the fridge and serve at room temperature.

Start a 10 Minute timer.

Dish Types, Main Ingredients, Diets

Ingredients

Sugar paste (400g)
 50 g Sugar
 125 g Butter
 1 Egg
 200 g Soft plain flour
 1 pinch Salt
Filling
 3 Eggs
 3 Yolks
 60 g Caster sugar
 200 g Butter

Directions

Sweet paste
1

Sieve the flour and salt.
Lightly rub in the butter to achieve a sandy texture.

2

Mix the sugar and egg until dissolved.

3

Make a well in the centre of the flour.Add the sugar and beaten egg.

4

Gradually incorporate the flour and butter and lightly mix to a smooth paste. Allow to rest before using.

Filling
5

Roll out the sweet paste and line a 20 cm flan ring. Bake the flan case blind.

6

For the filling, whisk together the eggs, yolks and sugar together to make a sabayon.

7

Bring the butter to the boil, remove and mix in the chocolate pistoles until they have all melted.

8

Once the sabayon is light and fluffy, fold in the chocolate and butter mixture, mixing very carefully so you don't beat out the air.

9

Pour into the cooked flan case and place in a oven at 150°C until the edge starts to crust.
Chill in a fridge to set.

10

Once set, remove from the fridge and serve at room temperature.

Baked chocolate tart
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