RECIPE INGREDIENTS (6 Tartlets)

100g Butter - unsalted

100g Chocolate - good quality cooking chocolate (See my recommendation)

100g Sugar

60g Flour

3 Eggs

Line 6 x 4 inch non-stick tart moulds with a thin layer of sweet pastry

Cover the base of the pastry with grease proof paper and fill it with dried beans, rice or ceramic baking beans. This is to support the sides of the pastry until they are cooked and to prevent the base from bubbling up

In a pre-heated oven place the tart moulds in the top third of the oven and blind bake on 200 degrees C until the sides of the pastry cases are cooked. Remove the beans and paper and continue to cook until the bases are done

Melt the chocolate with the butter in a bain-marie

In a machine or with a hand whisk, beat the eggs & sugar until white

Sieve the flour onto the egg mix and fold in until all the flour is mixed in

Mix in the melted chocolate & butter

Pour the mix into the baked cases & cook in the oven at 180 degrees C for 7-8 mins (the chocolate mix should be soft in the middle)

To Serve

Serve with a good white chocolate ice-cream of your choice and drizzle a dark chocolate sauce over the ice-cream. If you have an ice-cream maker follow the recipe below.

White Chocolate Ice-cream

To make 2 litres of ice-cream

9 Egg Yolks

225g Sugar

900ml Milk

450ml Double Cream

9 tbsp Glucose

400g White Chocolate (See my recommendation)

Whisk the yolks together with the sugar until white

Melt the chocolate in an bain-marie

Gently boil the milk and cream

Pour the boiled milk onto the egg mixture and put back into the pan and cook out for 5 minutes stirring constantly

Pass through a fine sieve or chinois

Add the melted chocolate and glucose

Cool and churn in an ice cream machine

Orestone Manor

Rockhouse Lane

Maidencombe

Torquay

Devon

TQ1 4SX

England

The Chocolate Traveller recommends;

Michel Cluizel Noir de cacao, 72% dark chocolate bar