- 450g/1lb sweet pastry
- 1x20cm/8in tart ring
- 300g/10½oz dark chocolate
- 110g/4oz unsalted butter
- 110ml/4fl oz double cream
- 4 eggs
- 1 egg, yolk only
- 110g/4oz sugar
- Line the tart ring with sweet pastry and bake blind.
- Melt the chocolate, butter and cream in a bowl over boiling water.
- In a mixer, whisk the eggs, yolk and sugar on full speed until thick, light and fluffy.
- Fold the eggs through the melted chocolate mix very carefully and fill the tart mould to the top.
- Cook in a cool oven at 150C/300F/Gas 2 for 10 minutes. Allow to cool completely.
- Do not refrigerate. Serve with orange or passion fruit sorbet.