Dark Chocolate Tart ~ Marco Pierre White
By: Chef Hermes Blog
Published: Tuesday, October 26, 2010 - 2:25am

Ingredients




18 ounces Dark Chocolate (70%%)
3 Eggs, beaten
200 milliliters Milk
350 milliliters Double cream

Preparation

1 Melt the chocolate & reserve, Mix the milk & cream together. 2 Bring to the boil, pour on to the eggs, whisk together. 3 Pass this mix straight on to the melted chocolate. 4 Pour into ready baked tart case, place into the preheated oven in the top 1/3,  at 180°C and turn off. 5 For a 12” case 45 mins, for 8” 30mins. 6 Obviously all ovens are different, should the tart appear to be still runny after the prescribed time turn the oven on at 120°C just to finish. Should there be any left, don’t refrigerate it as this will change the texture.