1 12 inch flan ring
300 g Plain chocolate
100 ml Double cream
100 g Butter
100 g Sugar
4 Whole eggs
4 Egg yolks
Roll out the pastry 1/4 inch thick and line the flan ring or tart
case. Bake blind in a moderate oven at 275C for 10-15 minutes. Remove
baking beans and bake for a further 5 minutes just to finish the top
of the pastry. Allow to cool in the case. Reduce oven temperature to
200C.
In a glass bowl melt the chocolate, cream and butter over a pan of hot
water. In a mixer whisk the sugar and whole eggs and yolks to stiff
peaks. Fold these into the chocolate mixture being careful not to
knock out too much air (this will keep the tart nice and light).
Carefully spoon the mixture into your cooked tart case and bake in
the oven at 200c for 10-12 minutes. Allow to cool. Carefully remove
the tart case and cut into 6 or 7 portions.
Yields
6 servings
