Kerrymaid’s Gooey Dark Chocolate Tart
This recipe is designed specifically with fortification in mind. Dark chocolate has a lot of nutritional value as it contains increased levels of antioxidants with a high level of cocoa flavanols that help improve and lower blood pressure levels.
| PREP TIME: | COOKING TIME: | Serves |
|---|---|---|
| 20 MINS | 40 MINS | 28 |
Premium Baking Block
Ingredients
- 150g Plain Flour
- 75g Icing Sugar
- 60g Kerrymaid Premium Baking Block (diced)
- 1 large Egg Yolk
- 1.5 tbsp Cold Water
- FILLING:
- 100g Kerrymaid Premium Baking Block
- 150g Dark Chocolate Drops or roughly chopped squares
- 125g Golden Caster Sugar
- 75g Plain Flour
- 6 Medium Eggs
Method
Combine all ingredients to make the pastry
Preheat the oven to 190°C and set aside a medium sized flan tin.
Roll out the pastry on a floured work surface as thinly as possible to a circle of around 6cm larger than your flan tin. Line the tin with the pastry and chill in the fridge for around 15-20 minutes
Bake the pastry blind for 10 minutes, then remove the beans and grease proof paper and further bake for 5 minutes
To make the filling, melt the Kerrymaid Premium Baking Block in a medium pan over a low heat, then add the dark chocolate and stir until melted and silky smooth. Remove from the heat, stir in the sugar and flour, and beat in the eggs one at a time
Move the pastry case onto a baking tray; pour the mixture into the pastry case, filling it right to the brim and place in the preheated oven
Bake for 9-11 minutes, or until just set around the outside but wobbly in the middle Set aside to cool down and serve warm with whipped Kerrymaid Double
TOP TIP FROM OUR CHEF
- SERVE AS DESSERT OR FOR A SPECIAL AFTERNOON TEA TREAT
Allergens
- Contains: Cereals containing Gluten, Milk, Eggs