| 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.
A Message from our Provider:
“Jesus feels your pain”