Chocolate Tart

Ingredients

450g/1lb sweet pastry

1x20cm/8in tart ring

300g/10½oz dark chocolate

110g/4oz unsalted butter

110ml/4fl oz double cream

4 eggs

1 egg, yolk only

110g/4oz sugar

Preparation method

1. Line the tart ring with sweet pastry and bake blind.
2. Melt the chocolate, butter and cream in a bowl over boiling water.
   Technique: Melting chocolate 
3. In a mixer, whisk the eggs, yolk and sugar on full speed until thick, light and fluffy.
4. Fold the eggs through the melted chocolate mix very carefully and fill the tart mould to the top.
5. Cook in a cool oven at 150C/300F/Gas 2 for 10 minutes. Allow to cool completely. 
6. Do not refrigerate. Serve with orange or passion fruit sorbet.