Dark Chocolate Tart
4,3 / 10
ready in 50 min.
1 Small knife, 1 Teaspoon, 1 Peeler, 1 Plastic wrap, 1 Citrus juicer, 1 Whisk, 1 Cutting board, 1 Large knife, 1 Bowl
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and grease a tart dish and dust with flour.
Melt the chocolate in a bain marie, remove from the heat and stir in the butter piece-by-piece until creamy.
Beat the egg whites until stiff peaks form. Mix together the egg yolks and the sugar until the mixture takes on a creamy white colour. Carefully stir in the cooled chocolate-butter mixture and then fold in the egg whites. Sieve in the flour and carefully fold in.
Pour the mixture into the tart dish and bake for 25-30 minutes. Leave to cool in the dish.