 Ingredients for the base:
- A sweet pastry case, either bought or made
Ingredients for the filling:
- 20ml cream
- 80ml whole milk
- 200g dark chocolate, chopped into small pieces (70% cocoa solids is best)
- 3 tablespoons of Vermeer Dutch Chocolate Cream Liqueur
- 1 large egg
To make the tart:
- Preheat oven to 425°F (220°C), gas mark 7
- Line a greased tart dish with pastry, and blind bake with beans for 15 minutes. For a clean edge, trim rim after five minutes
- Gently bring cream and milk to the boil in a pan
- Remove from the heat, add the chocolate while stirring constantly until combined
- Stir the Vermeer Dutch Chocolate Cream Liqueur into mixture
- Pour filling into cooled tart/pastry case
- Bake for 12 to 15 minutes
Recommendation for serving:
Serve warm with custard, cream or ice cream. or if feeling indulgent all three.
Peter Osborne
Peter Osborne, "The Big Chef", is one of the UK's most accomplished live cooking presenters. Passionate about cooking and fun with it, his television credits include his own series on Granada and appearances on BBC Breakfast and the Breeze and Carlton Food Network. Additionally Peter has written for many regional, national and international titles and can often be heard on Classic Gold cooking a three course meal live on air.
Peter's published titles include:-
- 'Happy Cooking!' (2004)
- 'Best Cooking Tips' (2005)
Peter regularly hosts cooking demonstrations and is a regular at The Ideal Home Show and The Restaurant Show. He is also available to cook for private dinners and corporate events.
Of Peter's cooking, comedian Steve Coogan says 'You're just as a TV chef should be'. Jaspar Carrott adds 'Brilliant' whilst Shane Richie comments 'Fab Food' and Julia Carling describes him as a 'Top Chef'.
For more information and further recipes from Peter Osborne see www.thebigchef.com
Email Peter any questions regarding his recipes with Vermeer Dutch Chocolate Cream Liqueur at peter@thebigchef.com | 
