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Easy Chocolate Tart

  • Preparation Time25 mins
  • Cooking Time30 mins
  • Serves10
  • DifficultyEasy
320g sweet pastry, pre-rolled
363g Carnation® Chocolate Filling and Topping
2 eggs

You will need a 25.5 x 3.5cm tart dish.

Preheat oven to 200°C (180°C with fan) Gas mark 6. Line a tart dish with the pastry and blind bake for 10 – 15 minutes till cooked and beginning to turn golden. Remove from the oven and allow to cool before removing the baking beans.

To Blind bake: Lightly grease a tart case then line with a thin layer of pastry. Cut a circle of baking paper an inch larger than the tart. Line the pastry with baking paper and then fill with baking beans; this will weigh down the pastry as it cooks. Bake until cooked and turning golden round the edges.

Turn the oven down to 160°C (140° C with fan) Gas mark 3 . Pour the Carnation® Chocolate Filling and Topping into a mixing bowl and add the 2 eggs. Mix gently until smooth (avoid making too many bubbles) and pour into the tart case.

Place in the centre of the oven for 25-30 minutes or until the filling is set and starting to rise. Remove and allow the tart to cool completely before cutting.

For a shortcut use a precooked pastry case and ignore Step 1.

Recipe courtesy of Carnation®

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