Sometimes, only true decadence will cut the mustard. Forget the diet and revel in some luxury once in a while.
Top Belfast chef Nick Price, owner and head chef at Nick's Warehouse in the city's Cathedral Quarter, gives us his guide to making the ultimate chocolate tart.
250g icing sugar
2 large eggs
7 normal eggs
650 g plain flour
900g dark chocolate [at least 60% cocoa solids]
180 g Sugar
Baking beans (not baked beans!)
90ml whipping cream
25cm tart tin
1. In the bowl of a mixer, cream 250g butter and the icing sugar. Next add the 2 large eggs and finally the flour. Run the machine until you have a smooth dough.
2. Remove the dough from the bowl and wrap in clingfilm. Refridgerate for at least an hour before use.
3. Roll it out, use lots of flour; always leave a good lip or spare pastry round the edge of the tin to allow for shrinkage.
4. This tart recipe calls for a blind baked 25cm tart case, so line your case and push a fork down along the rim - not too hard - just to make an indentation.
5. Now line with foil and fill with baking beans and cook at 150c for about 20 mins.
6. Remove the beans, paint the bottom of the tart with eggwash [1 egg, 100ml milk whisked up] and back into the oven for 5 to 10 minutes, to ensure the base is well cooked.
1. Melt the dark chocolate, and the remaining 600g of butter together in a bowl, over simmering water.
2. Whisk 6 normal eggs and 180g sugar together.
3. Fold in the melted butter and chocolate mixture. Incorporate well and pour into the pastry case.
4. Bake at 160c for 15 mins or until just set.
5. Allow to cool for at least an hour and serve with fresh raspberries and whipped cream.
Recipe is taken from The Accidental Chef - The Nick's Warehouse Cookbook, available from the restaurant.