A Chocoholic's Dream

I was very lucky recently to have the delight of a delectable Chocolate Fondant Tarte pass my lips, made by my very talented mummy.

It was decadent, rich and impossibly smooth; the perfect sweet dessert for a dinner party or even for a no-occasion weekend indulgence! 

It was just so delicious, I had to get the recipe and recreate it all on my own, which is exactly what I did this weekend...

I'm a sucker for chocolate desserts, the richer the better! Pair it with some Chantilly cream and honey you have got the best date in the house. So how did I do it? I'll show you, and would you like to know a secret? You won't BELIEVE how easy it is.

Okay so you will need;

Edlers Sweet Pastry Case (or any brand of your choice!)

200g Dark Chocolate (I favour Bourneville, a deliciously rich taste without the hefty price!)

100g Margarine 

150g Caster Sugar

85g Plain Flour

6 Eggs

284ml Whipping Cream

Vanilla Essence 

Method;

Okay, so you may be looking at the ingredients and thinking; "Woah there Frankie, you're not making your own pastry?" 

And I'm here to tell you, that life is too damn short to be making your own pastry. You will never get it as perfect as Edlers do and will probably have a little cry when it doesn't quite brown the way you want it to - we've all been there! So lets just save ourselves the dripping mascara, and move on.

First off, you're going to want to start preheating your oven at 180° 

You're going to begin by melting the butter in a pan on a low heat, when it's almost all melted, break up your chocolate and throw it in with the butter to melt. Stir until it's silky smooth and then remove from the heat.

Now you're going to pop in the sugar and flour, stirring constantly so we can get back that velvet-ey consistency and then start cracking in the eggs one by one. 

Once you're happy everything is incorporated and it is stirred to glossy perfection, place your (pre-made) pastry case on a baking tray and pour in your chocolate filling to the top - but don't overfill! 

Carefully carry the baking tray with your assembled tart to the oven, and pop it in, letting it cook for about 10-15 minutes. Check it after 10 by giving the baking tray a little shimmy, if it's all still quite wobbly, pop it back in, if only the centre wibbles slightly, take it out, cos that baby is done! 

Allow it to cool slightly and whilst you're waiting, you can prepare the Chantilly cream! Super simple, all you're going to do it pop all of the cream into a bowl, add a dash of vanilla essence and whip with an electric whisk until you achieve delightful soft peaks! 

Once you've let the tart cool, it is yours to devour! Cut yourself a generous slice with a side of fluffy Chantilly cream and marvel at its splendour! 

I hope you've enjoyed this super easy recipe for a tasty Chocolate Fondant Tart, a perfect addition to any dinner party and a sure fire way to impress your guests. Enjoy!

See you soon xx

*I cannot take credit for the wonderful image above unfortunately! I did have a lovely selection of images on my camera, but due to a technical malfunction they were all deleted and I didn't want to have to wait to post this blog! 

But if it's any consolation, the images hardly did this dreamy concoction any justice anyway ;)