Tuesday, 4 January 2011
Crème Fraiche Chocolate Tart
2 large tablespoons of low fat crème fraiche
about 50g butter
about 50g dark muscovado sugar
100g dark chocolate
ready-rolled pastry (puff or shortcrust would both work)
Grease a dish and line it with pastry. Bake blind for 10 minutes while you make the filling. (I used beans to weigh down silver foil to bake this blind). For the filling melt chocolate, sugar, and butter together in a bowl over boiling water, then add the eggs and creme fraiche. Pour into pastry case and cook for 30-40 minutes on a medium heat (Gas 4 for me) until the filling has solidified, and a fork inserted comes out clean.