Chocolate Tart
03 March 2007
12:14
315ml double cream
2tbl caster sugar
115g butter
455g chocolate
100ml milk
Blind bake a 12″ sweet pastry case
Boil Cream & sugar
Once boiled remove from heat & add butter & chocolate
Once mixed & melted add milk & whisk till silky.
Allow to cool a little & pour into pastry case.