Welcome to the chocolate tart recipe section of DSM Food limited which is the home of all your free puddings and desserts recipe needs. I love puddings and desserts and this is your chance to share some of my love for home cooked chocolate tart recipe.

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Chocolate Tart:

Ingredients:

175 g (6 oz) Sweet Short Crust Pastry
250 g (9 oz) Dark Chocolate
350 ml (12 fl oz) Double Cream
1/2 tsp Good Instant Coffee
2 Eggs, Plus 1 Egg Yolk

Method:

1. Pre-heat oven to 180‚°C (350‚°F) Gas 4. Line a shallow 23cm (9 in) tart tin with the pastry and  bake blind.

2. Chop the chocolate into small pieces, either by hand using a thick kitchen knife, or put it into the food processor and chop using the pulse button. Put the chocolate into a large bowl.

3. In a saucepan, heat the cream just to boiling point, then take it off the heat immediately and pour the cream into the bowl over the chopped chocolate. Whisk the cream and chocolate together, using a fork or a hand whisk. You will notice the mixture becoming darker and you will think it is about to set. But it won't. Whisk in instant coffee, then put the mixture to one side and leave until warm.

4. In a separate bowl, beat the eggs and egg yolk together for just a few seconds. Continue beating while you pour in the warm melted chocolate and cream ganache. Scrape the sides of the bowl so that all the  chocolate is mixed with the eggs. The mixture will now be quite runny. Pour the chocolate mixture into the pre-baked pastry case.

5. Bake in the oven for 20-25 minutes or until set, but with the centre still looking a bit soft and wobbly.

6. Serve with a selection of tinned fruits or i like to serve with ice-cream or whipped cream.

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