Ingredients: Crust 

1 packet tennis biscuits finely crushed

200 – 220g melted butter

Filling 

450ml single cream

600ml milk chocolate

150ml whole milk

3 free range eggs

 

Method

Crust

  1. Preheat oven at 160 ° C / gas mark 3
  2. Using a rolling pin crush the tennis biscuits, once fine add melted butter to the crushed biscuits and mix using a spoon. Once mixed place the crust into a greased tart casing and press down firmly and bake for 5-8min.

Filling

  1. Bring the cream and milk to a boil. Place the chocolate in a large bowl, once cream mixture has boiled pour over the chocolate. Stir until chocolate and cream are mixed together and allow this to cool for 5 min.
  2. Beat the eggs and add to chocolate mix. Mix well.
  3. Pour chocolate mix into the tart crust casing and bake at 140® C for 30 – 40 min or until filling appears set but with a slight wobble,
  4. Once baked remove from oven and allow to cool. Serve at room temperature with vanilla ice cream or fresh cream.

Enjoy!!

By Rob Douglas
Chef