In a few hours time, I will be jetting off for a long awaited holiday. One that I don’t have to worry about submission deadlines and work responsibilities.
Rest asssured I will be bringing my camera along and will be updating often!
I delibrately chose this pie to post today because I believe that it represents a sweet start to a new journey ahead.
So stay tuned people!!
Baked Chocolate Rum Tart
300 grams dark chocolate (70%)
2 whole eggs
2 egg yolks
2 tablespoon of castor sugar
generous splash of rum
25cm prebaked shortcrust pastry crust
icing sugar for dusting
Preheat oven to 170C. Chop chocolate and butter. Melt over saucepan and stir till they are well combined. Cool.
Meanwhile, bake pastry shell for 10 minutes. Cool.
Beat eggs, yolks and sugar in a bowl. Whisk with wire whisk till thick and pale yellow in colour. Put a 1/4 of egg mixture into chocolate mixture and fold gently. Do the same for the reminding egg mixture.
Fold the splash of rum in.
Pour mixture into pastry shell and bake for 10 minutes or so. Cool and dust with icing sugar. Serve with ice-cream or cream. =)