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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Bake the pastry blind for12 minutes. Mix 3/4 of the melted chocolate with the eggs, butter, sugar and flour. Pour into the pastry cases. Bake for 6-8 minutes until just set. Decorate with the remaining chocolate and dust with cocoa.

Per serving

184 kcalories, protein 17g, carbohydrate 124.1g, fat 72.3 g, saturated fat 36.9g, fibre 4.2g, salt 1.03 g

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• maz

  06 November 2007

  maz commented on this recipe

  really easy and delicious!

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• yum yum

  23 March 2008

  yum yum rated and commented on this recipe

  

  I love this recipe. It is easy and realy tasty. Everyone loved it. I made 4 10cm tarts and 1 20cm tart.

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• Victoria

  28 April 2008

  Victoria rated and commented on this recipe

  

  This was very straight forward to prepare, but was a bit too 'heavy' for me. I served it with fresh raspberies & cream, which lightened it a bit. If I made it again, I think I'd cook it for less time, as mine was slightly dry.

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• angelcake

  20 June 2008

  angelcake commented on this recipe

  Really easy to make and tasted delicious! I made 6 12cm tarts, the extra tasted even better the day after with a cup of coffee

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• angelcake

  20 June 2008

  angelcake rated this recipe

  

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• claire ashdjian

  25 September 2008

  claire ashdjian commented on this recipe

  lovely!! I made a family sized one (quiche flan disposable foil tin)to feed 8 who descended on me unexpectedly. cooked it for half an hour, served it still warm as had no time to cool properly, with ice cream on the side, went down a storm!!!!

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Ingredients

• 200g plain chocolate , melted
• 50g plain flour
• 500g shortcrust pastry pack , rolled out to the thickness of a 20p piece and used to line 4 x 10cm tart tins
• 4 eggs
• cocoa , for dusting
• 75g butter , melted
• 100g golden caster sugar

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Difficulty and servings

Makes 4 tarts

Preperation and cooking times

Ready in 30 mins

Ingredients

• 200g plain chocolate , melted
• 50g plain flour
• 500g shortcrust pastry pack , rolled out to the thickness of a 20p piece and used to line 4 x 10cm tart tins
• 4 eggs
• cocoa , for dusting
• 75g butter , melted
• 100g golden caster sugar

Per serving

184 kcalories, protein 17g, carbohydrate 124.1g, fat 72.3 g, saturated fat 36.9g, fibre 4.2g, salt 1.03 g

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