500 g Sweet pastry
300 g Plain chocolate
100 ml Double cream
100 g Butter
100 g Sugar
4 Whole eggs
4 Egg yolks
Roll out the pastry to 1/4″ thick. Line a flan ring or tart case and
bake blind in a moderate oven at 275C for 10-15 minutes. Remove the
baking beans and bake for a further 5 minutes to finish off. Allow to
cool in the case.
Reduce the oven temperature to 200C.
In a glass bowl, melt the chocolate, cream and butter over a pan of
In a mixer, whisk the sugar and whole eggs and yolks to stiff peaks.
Fold these into the chocolate mixture, being careful not to beat out
too much air. Carefully spoon the mixture into the tart case and bake
for 10-12 minutes.
Allow to cool for 30 minutes, then serve.