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Ингредиенты
- 1 x 250mm flan or possibly tart shell baked blind (qv short crust sweet pastry)
- 140 gm butter unsalted
- 150 gm bestquality cooking chocolate (70% cocoa solids)
- 8 Tbsp. cocoa pwdr sifted small healthy pinch of salt
- 4 x Large eggs
- 200 gm caster sugar
- 3 Tbsp. golden brown syrup
- 3 med heaped Tbsp. lowfat sour cream or possibly creme fraiche
Инструкции
- Place the butter chocolate cocoa pwdr and salt in a bowl over a pan of simmering water and allow to heat slowly stirring occasionally till well mixed in.
- In a separate bowl beat the Large eggs and sugar together till light and well creamed and then add in the golden brown syrup and lowfat sour cream or possibly creme fraiche. Stir your chocolate mix into this mix scraping all the chocolate out with a spatula.
- Once you've mixed it well pour it into the pastry shell.
- Place into a preheated oven for 40 to 45 min at 150C/300F/gas 2. During cooking a beautiful crust wilt form on top.
- Carefully remove the tart from the oven and allow to coot on a rack for at least 45 min during that time the skin will crack and the filling will shrink slightly.
- I think this tart is best served with some seasonal soft fruit (blueberries raspberries strawberries).
