Chocolate tart! Just saying it sounds decadent doesn’t it? My first go at this and the result was creamy and luscious! You only need a little slice as it is quite rich. Can you imagine it topped with top quality pure vanilla ice cream? Yum!
Pre-heat your oven to 180C/350F
8 inch tart tin with a removable bottom
You need a short crust pastry for this, baked for 10-15 minutes. Spread with a dark rum raspberry jam and then add the filling.
For the rum jam, add 1 tsp of dark rum to 2 tablespoons of raspberry jam. Over a medium heat cook for about 5-10 minutes and let cool. Spread over the pastry and leave until you finish your chocolate filling.
For the chocolate filling.
2 cups heavy cream
1 cup whole milk
3 tbsp castor sugar
12 oz dark chocolate ( try to get the best chocolate, I used Green and Black here)
2 large eggs
In a saucepan heat the milk and cream. Break up the chocolate into the milk mixture, stir until the chocolate has melted. Turn off the heat. In a bowl whisk the eggs and very slowly pour into the milk mixture. Pour into the pastry shell and bake for 15-20 minutes. It should be wobbly when you take it out but set around the edges.