A nutty chocolate treat. Tempt yourself with one slice, and then maybe a second
Serves: about 8-10
Prep Time: 10 minutes
Cooking Time: 30 - 40 minutes
Ingredients
- 1 small cup espresso coffee
- 150g dark chocolate, 70% cocoa solids
- 150ml Millac Gold
- 2 tbsp golden caster sugar
- 2 tsp finely grated orange rind
- 100g shelled, toasted pistachio nuts, chopped
- 3 medium eggs, beaten
Other
- 1 x 23cm uncooked short crust pastry flan case, chilled
- Icing sugar, to dust
- Roselle Aerosol, to serve
- Maple or raspberry syrup, to serve
Method
- Preheat the oven to 180°C, Gas 4. Prepare a small cup of espresso coffee and leave to cool.
- Break the chocolate into a double boiler and add the Millac Gold and sugar. Heat gently until the chocolate has melted. (Alternatively, heat in a microwave oven on medium power.)
- If very hot, cool a little before stirring in two tablespoons of the cooled coffee, orange rind, nuts, and beaten eggs. Pour into the flan case.
- Put into the hot oven and bake for 30-40 minutes until the pastry is cooked and the filling is firm.
- Serve warm or cold slices of the tart dusted with icing sugar. Add swirls of Roselle Aerosol on the side and drizzle with a little syrup.
Add your own touch
Replace the pistachio nuts with toasted walnuts, hazelnuts or pecans. Replace the orange rind with a little ground cinnamon or ginger. Make individual tartlets with sweet shortcrust or filo pastry, reducing the cooking time to 20-25 minutes
