Chocolate Filling :
1 1/3 cup / 350ml Fresh Cream
11oz Plain Chocolate
(about 55% cocoa solids, any more
would be too bitter)
1 Egg + 1 Egg Yolk
Sweet Crust Pastry:
1 ½ cup / 9oz Flour
225g/9 oz plain flour
50g/ 2oz Caster Sugar
1 ½ / 5oz Margerine/Butter
1 tablesp. Icing Sugar (heaped)
1 Egg yolk
Pastry:
Beat the flour, butter and sugar in a food processor until crumbs are formed
Add the egg yolk and beat until the ingredients form a dough
Wrap the dough in saran (cling) wrap and chill for 30 minutes
Roll out the dough evenly and place on the preheated Crisping Dish. Makes sure it covers the whole surfacre includin the sides. Trim off any excess.
Cook for 4 minutes on high in the microwave.
Method:
Warm the cream to just below boiling point
Add the broken chocolate pieces and stir until melted
Lightly whisk the egg and additional egg yolk in a cup and pour into the chocolate mixture. Stir in thoroughly.
Pour the filling into the pastry case and microwave for 6 minutes on a medium setting.
After this cook the tart for an additional minute on high.
The tart should have a wobble when you remove it from the microwave.
Leave to cool for approximately 40 minutes, or until the tart has almost set.
Serve with whipped cream or vanilla ice-cream.
TIP: If
pastry seems a little pale, try adding 1-2 drops of yellow
food colouring to the pastry mix.
