Chocolate Tart
125g Butter, melted
125g Sugar
50g Cocoa powder
150g Flour
5ml Whiskey
Mix together and press into tart Pyrex. Refrigerate.
100g Butter, melted
100g Cocoa powder
250ml Cream
250g Cream cheese
75g Tapioca flour
Mix together in pot on low heat. Remove from heat before adding eggs.
3 Free Range eggs
250ml Hazelnut flavoured syrup
Whisk together and add to cream mixture. Pour into pastry case.
30g Pine nuts
Sprinkle on tart. Bake at 180C for 20 minutes. Not very sweet.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment