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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This recipe is from the back of cooking chocolate wrapper. Ingredients:
400 g baking chocolate |
300 ml thickened cream |
2 tablespoons caster sugar |
2 eggs, lightly beaten |
2 tablespoons coffee liqueur |
10 inches unbaked pastry shells |
cocoa, to serve |
Directions:
1. Preheat oven to 180°C.
2. Place cooking chocolate into covered microwave dish. Heat on high for 2 minutes. Stir. Keep microwaving in 1 minute bursts whilst stirring in between until chocolate melts and is shiny.
3. Add eggs, sugar, liqueur and mix well.
4. Bake pastry shell blind for 15 minutes. Remove the paper and rice and bake a further 12 minutes until pastry is lightly golden.
5. Fill tart with chocolate mixture and bake further 18-20 minutes until set.
6. Allow to cool and then dust with cocoa to serve.
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