Chocolate Brandy Tart
This is nice on a chocolate pastry base, just pour the mix on to a raw chilled base and cook a little longer.
Preparation time: 20 minutes Quantity: Serves 8 -10 Cooking time: 30 minutes
Ingredients
Use a pastry, shortbread or crushed chocolate biscuit base
Chocolate biscuit base -
50g/ 2 oz melted butter
130g/ 5 oz dark chocolate biscuits-crushed
Filling -
3 large egg yolks
2 large whole eggs
60g/ 2 oz light brown sugar
150g/ 6 oz chopped dark chocolate 70% cocoa
125g/ 5 oz butter
1 measure of brandy
Method
- Make the base- if making chocolate biscuit base = melt the butter, crushing the biscuits and mixing together- push down in to a suitable tin/dish
- Whisk the eggs, yolks and sugar together till lighter, paler and frothy -5 or so minutes
- Meanwhile melt the chocolate over a bain marie (in a bowl over a pan of boiling water)
- When melted whisk in the brandy and diced butter-till melted
- Whisk the two mixes together
- Pour on to the base
- Cook in a preheated oven Gas 5/200*c/400*f -on the middle shelf - for 30 minutes or until set, still slightly wobbly in the middle
- Cool and serve