This is a Chocolate Tart I have baked and it's never lasted longer than half a day so thats good.
Dark Chocolate Tart
300g Sweet Shortcrust Pastry
or
250g Plain Flour
125g Butter, softened and cubed
75g Caster Sugar
1 Egg, beaten
Place butter and flour together and rub together using fingertips until Bread Crumbs with a few lumps of butter.
Chill until needed
Filling
1 Egg
1 Egg Yolk
50g Caster Sugar
150g Plain Chocolate (Dark)
25g Butter (I use salted as I think it enhances the richness of the Chocolate)
1 tbsp of Double Cream
1-2 tsp Dark Rum (I never put the rum in as I'm only 15 and I don't fancy having that in but if you want to by all means do.)
Roll out the pastry until 1 cm thick and roll over the Rolling Pin and place into the Pie dish.
Preheat oven to 180C.
Set the Pie dish on a baking sheet and line Pastry shell with Grease-Proof paper or Tin Foil greased on the side which will meet the Pastry shell, fill with Baking Beans, Rice or any dried beans or lentils. Bake for 15 minutes and remove the Paper/Foil and leave to cool.
Melt the Butter, Chocolate, Cream (and Rum) in a bowl either in the Microwave stirring at 30 second intervals or over a pan of simmering water.
While the Chocolate is melting whisk the Egg, Egg Yolk and Sugar until thick, pale and doubled in volume.
Fold the melted Chocolate carefully down the side of the Egg mixture as to not knock the air out.
Pour the mixture into the cooled Pastry Shell and bake for 12 minutes until set.
Leave to cool until decorating with some Chocolate Curls, Icing Sugar and/or some Cocoa Powder.
Best served Chilled as the Chocolate filling melts in the mouth!
