Post by Peschi on Jul 16, 2007 18:45:45 GMT -1
Ingredients:
300g of Shortcrust pastry (if made on own i believe it to be 200g of flour and 100g of fat)
300g of Dark/milk chocolate
200ml of double cream
100g of unsalted butter
Method:
Roll out shortcrust pastry on a lightly floured surface and use to line a loosebase fluted flan tin. Prick pastry then shove it in the fridge for 15 mins. Line the case with scrunched foil and bake at gas 5/190C/375F for 10 minutes. Discard foil and return to oven for 5-10 minutes or until golden. Leave to cool. Put the chocolate, broken into pieces, cream and butter into a heatproof bowl set over a pan of simmering water and stir until melted. Remove the bowl from the heat and pour into pastry case, leave to cool and chill until set.
YUM, one of the best things i've ever made!!!!
300g of Shortcrust pastry (if made on own i believe it to be 200g of flour and 100g of fat)
300g of Dark/milk chocolate
200ml of double cream
100g of unsalted butter
Method:
Roll out shortcrust pastry on a lightly floured surface and use to line a loosebase fluted flan tin. Prick pastry then shove it in the fridge for 15 mins. Line the case with scrunched foil and bake at gas 5/190C/375F for 10 minutes. Discard foil and return to oven for 5-10 minutes or until golden. Leave to cool. Put the chocolate, broken into pieces, cream and butter into a heatproof bowl set over a pan of simmering water and stir until melted. Remove the bowl from the heat and pour into pastry case, leave to cool and chill until set.
YUM, one of the best things i've ever made!!!!
