Mind you, this recipe still needs refining. And I used store-bought pastry. It was too hot today to deal with making my own pastry today (plus I was being slightly lazy!). As a shortcut, I melted the chocolate in the microwave (brilliant tip that I found online, 90 seconds in the microwave on medium heat per 100g of chocolate. 200g should require a bit more than that, about 3 ½ minutes should do quite nicely!). But if you like ooey-gooey chocolatey tarts, this is the one to try!
Ingredients:
- 200g plain chocolate, melted
- 50g plain flour (I added another 25g to make the chocolate more solid as opposed to runny)
- 500g shortcrust pastry pack , rolled out to the thickness of a 20p piece and used to line 23cm flan tin
- 100g golden caster sugar
- 4 eggs
- cocoa, for dusting
Directions:
- Preheat oven to 180°C. Line flan tin with pastry (I used the sweet short crust) and blind bake pastry for 15 minutes (don’t forget your baking beans!!!). Set aside to cool.
- Lower oven temp to 150°C. Melt chocolate and brush about a fourth of the melted chocolate on pastry bottom. Set aside remaining chocolate to cool. In separate bowl, mix eggs, sugar and flour in a mixing bowl. Combine egg mixture and chocolate. Pour into pastry-lined flan tin and bake for 20-25mins (surface might crack a little).
- Cool on a rack and dust with cocoa powder and serve.
Yellywelly 