Recipe of the Month from Jane Asher

Exclusively for you Jane Asher has created a unique and tasty recipe which can be made from one of her wonderful baking mixes.

Previous recipes are available here - ARCHIVED RECIPES

Chocolate & Macadamia Nut Tart

You will need:

Jane Asher Shortcrust pastry
Cinnamon – optional
Icing sugar – optional

200g dark chocolate (70% coco)
2 tbsp of double cream
2 large eggs + 1 yolk
50g caster sugar
85g chopped macadamia nuts

METHOD

Please note that cooking appliances may vary. These instructions are given only as a guide.

1. Preheat oven to 190ºc/fan 170ºc/gas 5
2. Make up pastry according to method on pack, as an extra you can add 1 teaspoon of cinnamon & 1 tbsp of icing sugar for a sweeter pastry.
3. Line 4 individual tart cases or 1 large tart case with the pastry, place in the freezer for ½ hour
4. Place the tart onto a baking tart and line with greaseproof paper and top with baking beans (if you don’t have baking beans use rice).
5. Bake for 15 minutes, remove baking beans and greaseproof then place back in the oven for 3 minutes
6. For the filling place the broken chocolate and cream in a large bowl over simmer water to melt, be careful not to get any water in the chocolate mix.
7. In another bowl whisk the eggs and sugar together until light and fluffy.
8. Once the chocolate has melted fold gently into the egg mix until fully incorporated, add 2/3’ds of the nuts to the mix.
9. Fill the tartlet case and top with the remaining nuts.
10. Place into the oven and cook for 12 minutes, dust with icing sugar once cooked and serve warm with cream or ice cream.

Top Tip

These can be made in advance just freeze when you get to stage 9, when you want to cook them from the freezer cook for 20 minutes.