This recipe comes from the Rachel Allen ‘Bake’ book. It originally calls for a 9″ sweet pastry case but I cheated and used two 6″ pre-cooked tart shells from Tesco.
For the tart:
175 ml (6 fl oz) double cream
125 ml (4 fl oz) milk
125g (4 -1/2 oz) milk chocolate, chopped
175g (6 oz) good quality dark chocolate, chopped
2 eggs, well beaten
250g (9 oz) sugar-coated chocolate eggs, to decorate
Method:
1. Preheat oven to 180C.
2. Heat the cream and milk in a saucepan to boiling point then immediately take off the heat and stir in the chocolate to melt. Allow to cool slightly for a few minutes, then stir in the beaten eggs.
3. Pour the chocolate mixture into the baked pastry case and bake in the oven for 15-20 minutes, or until just softly set.
4. Allow the tart to cool for 20 minutes before removing from the tin.
5. Decorate with sugar-coated chocolate eggs.
A few notes for future reference. I used Green&Blacks milk and 70% dark in the quantities described in the recipe. It came out a bit too dark chocolaty for my taste, but I think that’s because the G&B milk has a higher cocoa level than traditional milk chocolate. Next time, if I use G&B again, I’ll go half-and-half.
