Quick and easy Dark Chocolate and walnut tart

6 Ingredients - that's all you need to make this easy peasy chocolate tart.
I used dark chocolate, but you could easily use milk chocolate if you aren't a dark chocolate fan.

I also used store-bought shortcrust pastry, but you can always make your own, and add some powdered cooking chocolate to the dough to make it more chocolatey.

INGREDIENTS:

2 frozen shortcrust pastry sheets (If you can find it, sweetcrust pastry is ideal)
200g block of dark (or milk) Cadbury cooking chocolate
1 cup of cream
half a cup of caster sugar
2 eggs
a handful of crushed/whole walnuts

METHOD:

Once the pastry has thawed, place two sheets on top of each other into a tart pan with removable bottom.  Cut excess from around the edges.

Blind bake with rice or baking beads for 15 mins, and remove the rice and cook for a further 10 mins.

Remove from the oven and set aside.

Place a bowl over a saucepan of boiling water and melt the chocolate. Add the sugar and cream and stir.  Remove from the heat and allow to cool slightly before adding the eggs.

Stir and pour mixture into the tart tin.  Sprinkle with walnuts (or nut of choice) and bake on 170 degrees for a further 30 mins.

Remove from the oven when just cooked through.  The mixture will harden when cooled.  Place in the refrigerator until ready to serve.  Serve with cream and strawberries.

If you prefer to make your own sweetcrust pastry - here is a recipe:

INGREDIENTS:

2 cups plain flour
150g soft butter
Pinch of salt
1 egg
1/4 cup caster sugar
Plain flour for dusting

METHOD:
 
Place the flour, butter and salt into a bowl and rub together until the mixture resembles fine breadcrumbs. Break egg into a separate bowl, add sugar and mix lightly.

Add to the flour mixture and mix until pastry comes together. Cover and refrigerate for 30 minutes before rolling out and pressing into the tart tin.