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Tarte au chocolat – by William Hamelin

11 September 2006
Tarte au chocolat – by William Hamelin

INGREDIENTS

(for a 15cm pastry case)

200g caster sugar
2 eggs and 2 egg yolks
200g melted chocolat amer (bitter couverture)
50g melted butter
Curaçao (optional)

To garnish
Chocolate shavings

METHOD

Preheat the oven to 150ºC. Whisk the sugar and eggs over a bain-marie to make a light frothy sabayon. Add the chocolate and butter (and Curaçao if you use it). Pour into a pastry case and bake for about 15 minutes. Cool and decorate with chocolate shavings.

William Hamelin

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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