Prepare the chocolate pastry using the rubbing–in method. Chill for 30 minutes to firm up before using to line 4 small 9cm tart tins. Prepare the filling by placing the cream, milk and sugar in a small saucepan and bring almost to the bowl. Quickly remove off the heat and add the alcohol and chocolate to the pan, whisking constantly till it has melted. Next, add the beaten egg and whisk vigorously. Pour the chocolate custard into the prepared tart cases and bake in the oven at 180`c for 20 minutes. Remove from the oven and allow to cool completely before decorating with fresh berries and a dusting of icing sugar


Serves 4

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