Chocolate Tart

Preparation info

    • Difficulty

      Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

Ingredients

For the pastry

  • 175 g/6 oz butter
  • 65 g/

Method

To make the pastry, put the butter, sugar and egg yolks in a bowl (or food processor) and work together quickly. Blend in the flour, and work to a homogenous paste. Chill for at least 1 hour.

Preheat the oven to 350°F/180°C/Gas Mark 4. Roll out the pastry as thinly as you can a