1 - 2 sheets sweet shortcrust pastry, thawed if frozen
250 g dark chocolate
½ cup cream
3 tbsp caster sugar
1 tsp vanilla essence
400g can Wattie's Boysenberries in Syrup, drained (reserve syrup)
To serve :
Icing sugar for dusting
Crème fraiche or whipped cream
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 130g
- saturated fat
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Preheat the oven to 160C. Use the pastry to line a 23cm tart tin with a removable base. Line the pastry with a piece of baking paper then fill with baking beans, macaroni or dried beans to 'bake blind'.
Bake in the preheated oven for 15 minutes. Remove the baking paper and beans or macaroni then return to the oven for a further 5 minutes or until the pastry is form and lightly coloured. Stand the tin on a rack.
To prepare the chocolate filling, melt the chocolate in a medium glass bowl over a pot of simmering water. Ensure that the the bowl fits firmly on the pan and does not touch the water. Stir while the chocolate melts.
Remove from the heat then fold in the cream. Lightly beat the eggs, caster sugar and vanilla essence then stir into the chocolate mixture. Pour chocolate fudge into the tart shell.
Dot the drained boysenberries evenly on top of the chocolate fudge mixture. Bake in the preheated oven for 15 to 20 minutes or until the filling is just set around the edge. The mixture will become firm as it cools. Stand the tart on a rack to cool completely.
Meanwhile, place the boysenberry syrup into a small saucepan and bring to the boil. Boil until the syrup has reduced by half. Set aside to cool.
Dust the tart with icing sugar before serving. Cut into wedges and serve with crème fraiche or whipped cream and the reduced boysenberry syrup.