This lovely chocolate tart was made by Poppy 11 years old. She chose to garnish it with strawberries from our garden and pink edible glitter
(Note children may need help with this one, as the mixture is very runny when taking in and out of oven)
Ingredients:
500ml cream
450g chocolate (we used a blend of milk chocolate and dark chocolate - anything works really - chop up fine or use chips)
1 egg yolk and 1 egg
2 sweet short pastry sheets pre-rolled (buy at the supermarket)
Method:
Preheat oven to 180C
Line a 12 inch flan, tart or pie pan with the sweet short pastry, lightly prick base, line with either foil or baking paper, and load up with pie weights/beans or uncooked rice and blind bake for 15-20 mins until lightly golden.
In a small saucepan bring cream to a gentle simmer. Remove from heat and whisk in chocolate (the heat from the cream will melt the chocolate). Let sit aprx 5 mins to cool. Whisk in egg until thoroughly mixed.
Place tart pan on a cookie sheet, it will make it easier to place in to oven. Pour chocolate mix in to pastry shell. Bake aprx 20 minutes. When you remove this from the oven, it will be bubbling furiously and still look liquid. However once cooled to room temperature it will set completely.
We served this with a little French vanilla ice cream.
This tart tasted amazing and it was a real surprise just how great, from such simple ingredients.
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