I was having a few family members over for dinner after ages and wanted to put in a little more effort than usual for the dessert. My husband is not such a big fan of Chocolate Tart, I think maybe because every time I have made it, it’s come out a little differently because I’ve been experimenting something or the other.
This time round was yet another experiment. I decided to add a layer of hard chocolate to the top once it was baked so it gave it a casing. Looked pretty, and turned out wonderful. You could even try white chocolate, that may look even nicer and fancier.
Ingredients:
Shortcrust pastry
3/4 cup Elmlea double cream
1/2 cup milk
300g chopped chocolate (you can mix dark and milk, or make this all dark or all milk – according to your taste)
2 eggs
100g chocolate for the casing (dark or milk)
Directions:
Ingredients:
Shortcrust pastry
3/4 cup Elmlea double cream
1/2 cup milk
300g chopped chocolate (you can mix dark and milk, or make this all dark or all milk – according to your taste)
2 eggs
100g chocolate for the casing (dark or milk)
Directions:
- Preheat oven to 180 C and line a tart tin and bake for 15mins
- Heat the milk and cream together in a pan and just before it boils remove from the heat and stir in chopped chocolate
- Once combined add in the eggs, preferably beaten to make combining easier
- Pour into the tart tin and bake for 20 mins or until the center is just set
- Allow the tart to set in the fridge for a few hours and cool before preparing the chocolate casing
- Once the tart is set, melt the chocolate in a microwave or use the bain marie method and spread all over the tart
- Place tart back in fridge to set and serve cold
