Preparation time: 45 mins (plus chilling time)


Cooking time: 30 mins Serves: 6-8


Chocolate Fondant Tart Filling


Ingredients: Pastry


100g/3½oz plain fl our 50g/1¾oz icing sugar 50g/1¾oz chilled butter, diced Yolk from 1 large egg 1 tbsp water


100g/3½oz butter 150g/5½oz dark chocolate (70%) 150g/5½oz golden caster sugar 75g/3oz plain fl our 6 medium eggs


To serve: Icing sugar Strawberries or raspberries Cream


Method For the pastry: • Place the fl our and icing sugar in a large bowl. Rub in the butter with your fi ngertips until the mixture resembles fi ne breadcrumbs. Add the egg yolk and water and mix quickly so that it comes together to form a fi rm dough. Wrap in cling fi lm and leave to rest in the fridge for about 30 minutes.


• Preheat the oven to 200C/ Gas 6 (180C fan). • Dust the work surface with fl our and then roll out the pastry to form a circle about 5cm/2in larger than your fl an tin. Line the tin with the pastry. Pop it into the fridge to chill for a further 15 minutes.


• You now need to blind-bake the pastry. To do this prick the base of the pastry with a fork then line the pastry case with a circle of greaseproof paper and fi ll with baking beans (these are ceramic beads, but you can use lentils or dried beans if you don’t have any). Bake the pastry for 10 minutes, or until just lightly golden-brown, then remove the paper and the beans and return the tart to the oven to cook for a further 5-7 minutes, or until golden-brown and dried out.


For the fi lling: • Melt the butter in a medium pan over a low heat, then add the chocolate and stir until melted, smooth and glossy. Remove from the heat and beat in the sugar and fl our, then beat in the eggs, one at a time.


• Place the pastry case on a baking tray. Pour the chocolate mixture into the pastry case, fi lling it almost to the top then place in the oven. Bake for 10-12 minutes, or until just set around the edges and still slightly wobbly in the centre.


• Remove from the oven. You can serve it warm with raspberries or strawberries, or allow it to cool and dust with icing sugar.


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