Carême Pastry

You need to upgrade your Flash Player This is replaced by the Flash content. Place your alternate content here and users without the Flash plugin or with Javascripft turned off will see this. Content here allows you to leave out noscript tags. Include a link to bypass the detection if you wish.


	Serves 8 to 10

1 x 20cm blind-baked chocolate pastry tart shell (250g block Carême Dark Chocolate Pastry)
200g good-quality dark chocolate*, melted
300ml thickened cream
50ml full cream milk
2 large free range eggs
50g caster sugar
Fresh raspberries
Jersey Cream

*Use a dark couverture chocolate between 48% and 55%

1. Pre heat oven to 160ºC and prepare pastry shell for blind baking. Once pastry shell is ready reduce oven temperature to 100ºC.

2. Melt the chocolate in a double boiler over low heat.

3. Bring the milk and cream to the boil in a pan, then slowly pour onto the melted chocolate stirring until smooth.

4. Whisk together the eggs and sugar then combine with chocolate cream.

5. Place the tart shell on a baking tray and spoon in the chocolate cream filling. Bake for 40 - 45 minutes until just set, the centre should quiver ever so slightly, remove from oven and leave to cool before removing from tart shell. Once cool dust with good quality cocoa powder and serve with fresh raspberries and Jersey cream.