Kerrymaid’s Gooey Dark Chocolate Tart

This recipe is designed specifically with fortification in mind. Dark chocolate has a lot of nutritional value as it contains increased levels of antioxidants with a high level of cocoa flavanols that help improve and lower blood pressure levels.

KM_Choc_Tart
PREP TIME: COOKING TIME: Serves
20 MINS 40 MINS 28

Premium Baking Block

Ingredients

  • 150g Plain Flour
  • 75g Icing Sugar
  • 60g Kerrymaid Premium Baking Block (diced)
  • 1 large Egg Yolk
  • 1.5 tbsp Cold Water
  • FILLING:
  • 100g Kerrymaid Premium Baking Block
  • 150g Dark Chocolate Drops or roughly chopped squares
  • 125g Golden Caster Sugar
  • 75g Plain Flour
  • 6 Medium Eggs

Method

  1. Combine all ingredients to make the pastry
  2. Preheat the oven to 190°C and set aside a medium sized flan tin.
  3. Roll out the pastry on a floured work surface as thinly as possible to a circle of around 6cm larger than your flan tin. Line the tin with the pastry and chill in the fridge for around 15-20 minutes
  4. Bake the pastry blind for 10 minutes, then remove the beans and grease proof paper and further bake for 5 minutes
  5. To make the filling, melt the Kerrymaid Premium Baking Block in a medium pan over a low heat, then add the dark chocolate and stir until melted and silky smooth. Remove from the heat, stir in the sugar and flour, and beat in the eggs one at a time
  6. Move the pastry case onto a baking tray; pour the mixture into the pastry case, filling it right to the brim and place in the preheated oven
  7. Bake for 9-11 minutes, or until just set around the outside but wobbly in the middle Set aside to cool down and serve warm with whipped Kerrymaid Double

TOP TIP FROM OUR CHEF

  • SERVE AS DESSERT OR FOR A SPECIAL AFTERNOON TEA TREAT

Allergens

  • Contains: Cereals containing Gluten, Milk, Eggs