Chocolate Tart

Recently I had dinner at a local restaurant in the most unlikely area of Lower Hutt. It was fantastic food on a par with anything in the city and the chef was most approachable. Click here for a full review. The chef told me how he does the duck confit dish but he also described how to make the most devine chocolate tart. Although I now have the recipe, I will still go back because they do more than dinner, they do the whole experience.

Ingredients

Short case base
200 grams dark chocolate
100 mls cream
50 grams butter

Method.

Preheat the oven to 150 degC.

Bake the base blind.

Bring the cream to a simmer then pour over the dark chocolate and butter. Stir until melted, using a water bath if needed.

Pour the chocolate mix into the case and bake for 30 minutes.

Remove and serve with some passionfruit puree and a dark chocolate ice cream