Chocolate Tart

This ultra rich and gooey-topped tart may seem complicated being made up of three seperate stages, but it isn't. The pastry can be made and the case cooked a day in advance, the filling made and the tart cooked a couple of hours before you need it, and the topping added just before your guests arrive. The recipe below presumes you're going to eat it as soon as you've made it.

Pre-heat your oven to 110°C.

Ingredients:

For the tart case/s:
One quantity of Sweet Pastry substituting 2oz of the flour with 2oz of cocoa powder.

For the filling:
12 oz dark chocolate pistoles (55% min.)
8 oz unsalted butter
4 eggs
4 yolks
3 oz caster sugar

For the topping:
4 oz Dark brown sugar
6 oz Dark chocolate pistoles (55% min.)
8 oz Double cream

Method:

1. Roll out the pastry to a few mm thick, use it to line a 10" loose-based tart tin or several smaller ones. Bake blind.

2. Place the eggs, yolks and sugar in a bowl over a pan of simmering water and whip until at least trebled in volume.

3. Melt the chocolate with the butter then fold in the whipped egg mix. Pour into the tart case/s and bake for 10 minutes. Do not allow to rise. Remove from the oven and cool to room temperature.

4. For the topping: Bring the double cream and sugar to the boil. Remove from the heat, add the chocolate and stir until melted and smooth then spoon over the tart.