INGREDIENTS

INSTRUCTIONS

g Unsalted Butter 55 g Caster Sugar 85 g Plain Flour 30 g Semolina
Wicked Chocolate Filling:  170 g Dark Bitter Chocolate with a High
Cocoa Butter Content 6 tbsps  Brandy 600 ml Single Cream 4 Size 2 Eggs
395 g Caster Sugar 3 tbsp  Rounded Cornflour 195 g Unsalted Butter 1
Split Vanilla Pod  Chill shortbread pastry for at least an hour. Bake
pastry blind Allow  to go cold.  Wicked Chocolate Filling  4. Melt
chocolate and brandy in a double boiler or in a basin over a  pan of
hot water.  5. Blend cornflour, sugar and beaten eggs with a little of
the cream.  6. Heat the rest of the cream with the vanilla pod and then
stir into  the blended egg mixture.  7. Cook gently, stirring all the
time until mixture thickens and the  cornflour is cooked out - taste
it.  8. This will take about 6 - 8 minutes. Remove vanilla pod.  9.
Cool slightly and then beat in melted butter.  10. Pour into the cold
shortbread tart case and leave to set. The  tart will have a high gloss
on the surface and needs little  embellishment.  11. Decorate with
chocolate curls or a cluster of chocolate leaves.  Shortbread Pastry
12. Cream the fat and sugar together.  13. Then fold in the flour and
semolina.  Converted by MC_Buster.  NOTES : Chef:Tessa Bramley
Converted by MM_Buster v2.0l.

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