Recipe For Double Chocolate Tart

I love anything and everything to do with chocolate. So, the challenge fell into my hands to bake another tart using my new spring form tin. And I made a double chocolate tart.

Double Chocolate Tart
Double Chocolate Tart

Double Chocolate Tart
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  • 1 tart shell, baked blind in a spring form tin
  • 140g unsalted butter
  • 150g best quality chocolate
  • 120mls cocoa powder
  • pinch of salt
  • 4 eggs
  • 200g castor sugar I used fructose
  • 45mls honey
  • 45mls crème fraîche
  1. Preheat the oven to 150° Celsius
  2. place the butter and chocolate over a bain-marie
  3. sift in the cocoa and the salt
  4. allow to melt over a low heat, stirring occasionally
  5. beat the eggs, add the caster sugar and beat until light and fluffy
  6. add the honey and the crème fraîche and mix together
  7. stir in the chocolate mixture and mix well
  8. pour the chocolate mix into the pastry shell
  9. bake for 40 minutes and allow to cool before removing the tin

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