• 500g shortcrust pastry • 140g butter • 150g cooking chocolate, 70% cocoa solids • 8 tablespoons cocoa powder, sifted • 4 medium eggs • pinch of salt • 200g caster sugar • 3 tbsp golden syrup • 148ml tub soured cream
1 Roll out the pastry, and line a 30cm Miele quiche dish. Prick the base with a fork. Cover with cling film and allow to chill for at least an hour.
2 Prepare the filling by gently melting the butter and chocolate in a saucepan. Once the ingredients have melted add the cocoa powder, eggs, salt, golden syrup and sour cream. Mix well, making sure that all of the ingredients are incorporated.
3 Pour the filling into the pastry case and place the quiche dish on to a baking tray. Put into the oven on shelf position 1. Select Intensive Bake function and a temperature of 140ºC. Bake for 45-50 minutes, until cooked through.
4 Remove the tart from the oven and allow it to cool slightly. The tart is delicious sliced and served warm or chilled.