![\"chocolate](\"http:\/\/www.flubu.com\/various_pics\/food_porn\/baking\/slides\/DSCF7491.jpg\")
<\/p>\nThis 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. <\/p>\n
For the tart:<\/p>\n
175 ml (6 fl oz) double cream
\n125 ml (4 fl oz) milk
\n125g (4 -1\/2 oz) milk chocolate, chopped
\n175g (6 oz) good quality dark chocolate, chopped
\n2 eggs, well beaten
\n250g (9 oz) sugar-coated chocolate eggs, to decorate<\/p>\n
Method:<\/p>\n
1. Preheat oven to 180C.<\/p>\n
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.<\/p>\n
3. Pour the chocolate mixture into the baked pastry case and bake in the oven for 15-20 minutes, or until just softly set.<\/p>\n
4. Allow the tart to cool for 20 minutes before removing from the tin.<\/p>\n
5. Decorate with sugar-coated chocolate eggs. <\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n