Would you feel I'm rushing you if I said it's time to move on from Easter and use up all those left over chocolate eggs?
Ok, maybe you don't have any left (I have a friend who makes a point of eating all of hers on Easter Sunday - just to make sure they don't tempt her again on Monday. Makes sense...!); well, then use normal baking chocolate. Because trust me - this is a must make chocolate tart! And it's so easy. It's my new go-to desert.
I first made it using only 70% dark chocolate. But I've modified the recipe, and lightened it up a bit. It's better. Not too bitter, not too sweet. Rich and chocolatey. It's what Easter eggs want to be when they grow up ;o)
Must-Make Chocolate Tarts
Recipe adapted from Nigella
Preheat the oven to 160'C
Grease 2 x 20cm tart pans
300g cookie crumbs
160g dark chocolate
Melt the butter and chocolate together in a double boiler, or slowly in the microwave.
Mix well with the cookie crumbs and press firmly into the base of your tart pans.
Bake for 10 minutes at 160'C
250g dark chocolate - I used half Callebaut 70% dark callets, and half normal baking chocolate (dark)
4 large eggs
4 large egg yolks
75g caster sugar
Melt the chocolate and butter together in a double boiler. Cool slightly
Beat the eggs, yolks and sugar together until doubled in volume.
Pour the chocolate mixture into the egg mixture. Beat well.
Pour into the prepared tart pans.
Bake for 10-12 minutes.
Dust with icing sugar before serving.