Leonie, from Bryndwr...
Chocolate Rum Tart
Dark & rich - hits the spot & easy peasy yummy quick dessert
4 Votes
Since October 19th
Ingredients
- Sweet shortcrust pastry - store bought
- Filling:
- 100g butter, cubed
- 125g dark chocolate, broken in pieces (Whittakers 70% Cocoa)
- 1/2c sugar
- 125g soft cream cheese (Philadelphia's best)
- 3 small eggs
- 1/2 c rum
- 3 tbsp milk (full cream)
Directions
- Lay out pastry to fit into well greased pie or tart dish
- Prick pastry and blind bake in 180 oven for 10 mins or till slightly golden
- Remove from oven & cool
- Melt butter and chocolate, cool slightly
- Add sugar and cream cheese & beat well to mix
- Add eggs and mix
- Lastly, add rum and milk and stir to mix
- Pour filling into pie/tart crust and bake for 30 mins at 180 degrees or until set
- Cool and eat
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 8 | 30mins | 15mins |
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