Easy-Peasy Chocolate Tart

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!

Ooey-Gooey Chocolate TartIngredients:

  • 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:

  1. 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.
  2. 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).
  3. Cool on a rack and dust with cocoa powder and serve.
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