- 450g sweet shortcrust pastry
- 150g dark chocolate
- 120g unsalted butter
- 5 eggs
- 1 cup caster sugar
- ½ cup plain flour, sifted
Blind-bake shortcrust pastry in a 23cm diameter round tin according to packet instructions.
Adjust oven to 180?C.
Place chocolate and butter in a bowl over saucepan of simmering water, stir gently until melted. Set aside.
Combine eggs and sugar in a bowl over saucepan of simmering water and whisk until thick, about 10 minutes.
Ribbons should form when whisk is lifted.
Whisk chocolate mixture into egg mixture, then whisk in flour
Pour mixture into tart case and bake for 15-20 minutes, until just set and still wobbly.
Serve at room temperature with coffee ice-cream
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