Chocolate Mud Tart by Fine Peerie Cakes

Course: Main

Servings: 12 people

Prep Time: 30 minutes

Cook Time: 20 minutes

For the Sweet Pastry
  • Plain flour - 250 grams (sifted)
  • Caster sugar - 70 grams
  • Shetland Dairies butter - 150 grams
  • Egg yolks - 2
For the Filling
  • Shetland Dairies Double Cream - 330 ml
  • Caster Sugar - 2 tbsp
  • Sea Salt - pinch
  • Shetland Dairies Butter - 120 grams
  • Best Quality Dark Chocolate - 455 grams (broken into pieces)
  • White Chocolate - 50 grams (to decorate (optional))
  1. Place all the pastry ingredients in a blender or food processor and pulse until just combined. Knead dough lightly to form a ball and allow it to rest in the fridge for one hour, wrapped in cling film.
  2. When the dough is firm, roll it out so it will fill an 8" loose bottom flan. Bake blind in a preheated oven at 180 C until golden, about 18-20 minutes.
  3. To make chocolate filling place cream, sugar, salt and butter in a medium sized saucepan and gently heat.
  4. Just before the mixture comes to a boil take it off the heat and add the dark chocolate. Stir gently until the chocolate has completely melted.
  5. Pour mixture into the baked flan pastry, smooth over with a palette knife and leave to set preferably overnight.
  6. If you wish to have the white chocolate decoration, gently melt the white chocolate in a heat proof bowl suspended over a pan of barely simmering water. Using a spoon drizzle the melted chocolate in circles over the filling just after you've poured it into the sweet pastry. Use a knife to draw lines through the white chocolate, alternating directions for each line (ie:draw the knife from the outer edge to the centre and then from the centre to the outer edge) to make a pattern and allow to set overnight.