Nutty Choco Tart
- Preparation and cooking time
- Total time
- Plus extra time to blind bake the crust with grease proof paper and baking beans.
- A challenge
- Serves 15
Ingredients
FOR CRUST
- 225g flour quantity short-crust pastry
FOR FILLING
- 200g peacan nuts, roughly chopped
- 85g dark chocolate, also roughly chopped
- 2 eggs
- 115g caster sugar
- 30g unsalted butter
- 55g golden syrup
- 55g clear honey
icing sugar for decoration
- icing sugar for decoration
Method
- STEP 1Heat oven to 200c/ 400f/ gas mark 6.
- STEP 2Roll out the pastry, line a 23cm/ 9inch trt tin. Chill for 20 minutes. Then blind bake. Allow pastry crust to cool. reduce oven temperature to 170c/ 325/ gas mark 3.
- STEP 3Put peacan nuts and chopped chocolate into centre of crust and spread out evenly. Mix eggs, sugar, syrup honey and butter together. Pour evenly over the chocolate and nuts.
- STEP 4place on a baking sheet in centre of oven for 40-45 minutes, until the filling is just set.
- STEP 5When the top is firm and the edge of the crust is a golden colour, remove from oven and allow to cool.
- STEP 6Just before serving, sprinkle with icing sugar and serve with simple vanilla ice cream or whipped cream.
- STEP 7(WARNING: DO NOT eat if allergic to NUTS!!!)
