Page 47 - Fresh Magazine - Winter 2017

shoope ies & arts

Chocolate tart

SERVES 8 TO 10

1 x 200g disc of Roll-It sweet Preheat the oven to 180°C/gas mark 4.
shortcrust pastry, thawed Roll out the thawed pastry disc to line a 20cm flan tin with
350g dark chocolate, 70% a removable base. Prick the surface with a fork, line with
cocoa, chopped into small non-stick baking paper and fill with dried baking beans. Bake
pieces in the oven for 15 minutes, then remove the paper and beans KEEP AN EYE
250ml cream and put back in the oven for another 5 minutes to finish OUT FOR IRISH
50g butter PASTRY
30g caster sugar cooking the base. With more and more
Put the chopped chocolate in a heatproof bowl. Put the quality Irish products on
cream, butter and sugar in a small pot and heat to just the market, it’s great to
below the boiling point, stirring to make sure the sugar has find an Irish ready-made
dissolved.
pastry in our freezer
Pour the hot cream mixture over the chocolate and leave cabinets. Roll-It pastry
to stand for 5 minutes before mixing well with a fork. When comes in two frozen discs,
all the chocolate has melted and the mixture is shiny and making it easy to use at
smooth, pour it into the cooled pastry shell and allow to set short notice.
at room temperature, which should take 1 or 2 hours.
This tart is extremely rich, so smaller slices are recommended.
It might be too rich for whipped cream but the big flavours
are magic with a strong coffee or pot of steaming tea.

THRIFTY TIP
You can use up any leftover
chocolates from your
Christmas stash, but omit the
sugar if using milk chocolate,
as otherwise it will be too
sweet. The second pastry disc
in the pack can be used to
make shortbread biscuits to
serve with coee or used with
whipped cream and fresh
berries for a quick dessert.

WINTER 2017 FRESH | 45

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