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the ingredients
Chocolate tart bases:
70g sugar
50g cocoa
110g plain fl our
100g unsalted butter, melted
Lemon curd:
125ml lemon juice
3 eggs
4 egg yolks
150g castor sugar
200g butter
2 tsp lemon zest, grated finely
To serve:
300g frozen blackberries
40g sugar
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the fun
Pastry:
Preheat the oven to 180ºc.
Combine melted butter and sugar and stir until well mixed.
Add sifted flour and cocoa, mix until combined.
Use fingers to press pastry firmly into the base and up the sides of the 12 Flexibake Tartlets (28g per tartlet).
Place Tartlets on an oven tray or cooling rack, and bake for 12-15 minutes.
Leave in Tartlet Pans to cool.
Lemon curd:
Place 2 cups water in como 3.4l brazier and bring to the boil. Reduce heat.
Combine all ingredients in a bowl and place over hot water.
Stir immediately so that eggs don’t bake onto the bottom of the bowl. Whisk gently until thick and creamy.
Place over a bowl of iced water to cool quickly.
Pour into a container and seal with a lid, and refrigerate until firm.
To prepare blackberries, defrost and warm through in a medium pan with the sugar. Cool to room temperature.
To serve, spoon lemon curd into chocolate tart cases and serve with berries.
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CHEF'S TIP
The lemon curd keeps for 2 weeks refrigerated in an airtight container.
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