For the Base:
1 prepared sweet shortcrust tart shell
Using your favourite tart shell, press into baking paper lined tin. Fill with dried beans to keep it flat. Blind bake for 5 minutes at 180C.
Remove beans and set aside
Reduce oven temperature to 160C
For the Filling:
300ml cream
1/2 tsp natural vanilla essence
280gm dark couverture chocolate, broken into small pieces
4 eggs + 2 egg yolks, whisked together
For the Topping:
2 sachets Raincherries™, strained. Reserve syrup.
Place cream in a saucepan and bring to a boil. Remove from heat, add broken chocolate and vanilla. Cover for 5 minutes to allow chocolate to melt, then whisk until smooth. Whisk in eggs and yolks, then strain.
Pour chocolate/cream/egg mixture carefully into the prepared tart shell and bake for approximately 15 minutes at 160°C until set. Cool to room temperature and chill in refrigerator before serving.
To Serve:
Cover top of chocolate tart with strained Raincherries™. Place a slice of tart on centre of each plate, add a scoop of vanilla ice cream. Drizzle reserved syrup from Raincherries™. over the ice cream, and WOW!
This recipe courtesy of Martin Duncan, Freestyle Tout, Brisbane
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