Nutrition balance score
Unbalanced
Glycemic Index
40
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories456.4 kcal (23%)
Total Fat28.5 g (41%)
Carbs44.4 g (17%)
Sugars23.8 g (26%)
Protein4.6 g (9%)
Sodium166.4 mg (8%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
I Make the pastry as described on page 254, leaving to chill for 30 minutes before using.
Step 2
Preheat the oven to 180?C (350?F), Gas mark 4. Line the tart tin and bake 'blind' (see page 255).
Step 3
Heat the cream and milk in a saucepan to boiling point, then immediately take off the heat and stir in the chocolate to melt. Allow to cool slightly for a few minutes, then stir in the beaten eggs.
Step 4
Pour the chocolate mixture into the baked pastry case and bake in the oven for 15-20 minutes or until just softly set.
Step 5
Allow the tart to cool for 20 minutes before removing it from the tin. Decorate with the sugar-coated chocolate eggs.
Notes
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