Chocolate Soufflé Tart

Preparation time:
30 mins
Cooking time:
18 mins
Serves:
8
Get ready for one of the most mouth-watering desserts you'll ever make.

Ingredients

300g packet Careme Ready Rolled Dark Chocolate Shortcrust Pastry
450g chocolate (70 per cent cocoa), chopped
225g unsalted butter, chopped
3 whole eggs
6 egg yolks
150g caster sugar
Creme fraiche, to serve

Method

1 Preheat oven to 190C.

2 Roll out pastry on a lightly floured bench top until it is 4mm thick and large enough to line a 25cm tart tin (with a removable base). Trim excess pastry. Prick base all over with a fork. Refrigerate for 30 minutes.

3 Line pastry shell with baking paper and fill with pastry weights, dried beans or rice.

4 Bake for 15 minutes. Reduce oven temperature to 180C. Remove weights and paper. Bake shell for another 5 minutes, or until it’s dry. Remove and cool.

5 Meanwhile, heat chocolate and butter in a heatproof bowl sitting over a saucepan of just simmering water. Stir occasionally until chocolate and butter are melted and smooth. Remove bowl. Cool to room temperature. Reserve pan of simmering water.

6 Place eggs, yolks and sugar in another heatproof bowl. Place over the saucepan of just simmering water. Using a whisk, whisk until mixture holds a trail. Remove pan. Gradually whisk cooled chocolate mixture into egg mixture.

7 Spoon chocolate mixture into the tart shell.

8 Bake at 180C for 18 minutes, or until just set. The tart should be nice and gooey. Cool at room temperature. Serve with creme fraiche.

Manu says: This is a yummy, easy chocolate dessert perfect for Easter. The tart rises in the oven and then sinks as it cools, which makes the middle sticky and gooey! It’s quick to make and you can make it even quicker by using pre-made pastry – not my usual tip, but it is Easter so time to give yourself a break! Hope you all have a great Easter and enjoy spending time with family and friends.

Author:
Stylist:
Carolyn Fienberg
Photographer:
Benito Martin

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