This went down a storm. Very easy to make and absolutely delicious. Loosely based on a recipe from the Gü Chocolate Cookbook (which I thoroughly recommend). Although I thought using puff pastry would be strange for this, it actually makes it slightly lighter. Enjoy.
Ingredients
Method
Pop the pastry in a baking tin and blind bake at 180 until slightly brown. This should take about 15-20 mins.
As the pastry cooks it will rise a lot. When it is finished, use a small plate and press the middle down so it still looks like a tart (and less of a mole hill).
Pop the cream and the honey in a small pan and heat to a boil (or just so it is steaming). Stir it a bit.
Pour the cream over the chocolate and the butter (in another bowl) and stir gently with a wooden spoon. It will turn into a thick paste. Pour the chocolate into the centre of the pastry so that it fills evenly. Pop in the fridge for a few hours and eat!
Boom. Done.
- Puff pastry
- 1 tbs honey
- 300ml double cream
- 300g chocolate, broken into pieces
- 50g butter
Method
Pop the pastry in a baking tin and blind bake at 180 until slightly brown. This should take about 15-20 mins.
As the pastry cooks it will rise a lot. When it is finished, use a small plate and press the middle down so it still looks like a tart (and less of a mole hill).
Pop the cream and the honey in a small pan and heat to a boil (or just so it is steaming). Stir it a bit.
Pour the cream over the chocolate and the butter (in another bowl) and stir gently with a wooden spoon. It will turn into a thick paste. Pour the chocolate into the centre of the pastry so that it fills evenly. Pop in the fridge for a few hours and eat!
Boom. Done.
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