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Member recipe

Nutty Choco Tart

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Serves 15

The perfect ending to a Christmas dinner or a Special Occasion meal.

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  • 225g flour quantity short-crust pastry
  • 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


    1. Heat oven to 200c/ 400f/ gas mark 6.
    2. Roll 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.
    3. Put 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.
    4. place on a baking sheet in centre of oven for 40-45 minutes, until the filling is just set.
    5. When the top is firm and the edge of the crust is a golden colour, remove from oven and allow to cool.
    6. Just before serving, sprinkle with icing sugar and serve with simple vanilla ice cream or whipped cream. (WARNING: DO NOT eat if allergic to NUTS!!!)

Comments, questions and tips

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3rd Jan, 2012
absolutely AMAZING!!! Worked wonders at christmas
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