Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces dessert pastry
5 ounces plain chocolate -- chopped
5 ounces white chocolate -- chopped
5 ounces unsalted butter
3/4 cup double cream
TOPPING
1/4 pint double cream -- lightly whipped
13 ounces prepared fruit (e.g. kiwis, grapes, figs &
physalis) |
Preparation:
Preheat the oven to 375°F. Roll the pastry on a lightly floured surface and use to line an 8in tart tin. Prick the base and chill for 15 mins. Line the pastry case with scrunched foil and bake for 10 mins. Discard the foil and return to the oven for a further 5 mins. Put each type of chopped chocolate with half the butter and half the cream in two separate heatproof bowls. Set each bowl over a pan of simmering water. heat the mixture until the chocolate melts, stirring frequently, to ensure the mixture melts evenly. Remove the bowl from the heat and stir mixture until beginning to cool and thicken. Pour the white chocolate mixture into the cooled pastry case and leave until set. Spoon over the dark chocolate mixture and leave until set. Top with the whipped cream and prepared fruit. Serve any spare fruit in a separate bowl. |
