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Nutty Choco Tart
Serves 15
A challenge
Total time:
Plus extra time to blind bake the crust with grease proof paper and baking beans.
The perfect ending to a Christmas dinner or a Special Occasion meal.
Skip to 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 1
Heat oven to 200c/ 400f/ gas mark 6.step 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.step 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.step 4
place on a baking sheet in centre of oven for 40-45 minutes, until the filling is just set.step 5
When the top is firm and the edge of the crust is a golden colour, remove from oven and allow to cool.step 6
Just 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!!!)
