Ingredients Jump to Instructions ↓

  1. Pastry Tart Cases

  2. To make a 24cm tart cases

  3. 250g plain flour

  4. 125g butter

  5. Pinch salt

  6. 20 ml water

  7. Crumb the butter into the flour, add the water to form a dough.

  8. Place in the fridge for 1 hour. Roll out the pastry with plenty

  9. of flower and line a tin. Place in the fridge to rest for 20

  10. 200deg for 15 minutes. Remove the paper

  11. and beans and bake for another 5 minutes. Turn the oven down to

  12. 180degC. Fill with the fillings and bake for 20 minutes.

  13. Chocolate Tart

  14. 500g dark chocolate, 70% cocoa solids, broken into squares

  15. 360ml double cream

  16. 3 eggs, beaten

  17. Melt the chocolate, and warm the cream. Mix together and add the

  18. beaten egg. Pour into the pastry case.

  19. Treacle Tart

  20. 400g treacle

  21. 300g fresh white breadcrumbs

  22. 1 lemon zest and juice

  23. 1 tsp ground ginger

  24. Mix together all the ingredients and fill the pastry case.


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