| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | The naked c, New | 1 | servings | |
INGREDIENTS
| 1 | 25 cm flan or tart shell; baked blind | |
| 140 | g | Butter; unsalted |
| 150 | g | Best-quality cooking chocolate; (70% cocoa solids) |
| 8 | tb | Cocoa powder; sifted |
| 1 | sm | Pinch of salt |
| 4 | Eggs | |
| 200 | g | Caster sugar |
| 3 | tb | Golden syrup |
| 3 | md | Heaped tbsp sour cream or |
| Creme fraiche |
INSTRUCTIONS
1 Place the butter, chocolate, cocoa powder and salt in a bowl on a pan of simmering water and melt slowly, stirring occasionally until well mixed in. 2 In a separate bowl, beat the eggs and sugar together until light and well creamed, and add the golden syrup and sour cream or creme fraiche. 3 Stir your chocolate mix into this mixture, scraping all the chocolate out with a spatula. Once mixed well, pour it into the pastry shell. Place into a preheated oven for 40-45 minutes at 150c/300f/Gas 2. During cooking a beautiful crust will form on top. 4 Carefully take the tart from the oven and cool on a rack for at least 45 minutes - the skin will crack and the filling will shrink slightly. Converted by MC_Buster. NOTES : This tart could be served with some seasonal soft fruit (blueberries, raspberries, strawberries). Recipe by: The Naked Chef Converted by MM_Buster v2.0l.
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