- 200g plain chocolate , melted
- 50g plain flour
- 500g shortcrust pastry pack , rolled out to the thickness of a 20p piece and used to line 4 x 10cm tart tins
- 4 eggs
- cocoa , for dusting
- 75g butter , melted
- 100g golden caster sugar
- Heat the oven to 180C/fan 160C/gas 4. Bake the pastry blind for 12 minutes. Mix 3/4 of the melted chocolate with the eggs, butter, sugar and flour. Pour into the pastry cases. Bake for 6-8 minutes until just set.
- Decorate with the remaining chocolate and dust with cocoa.
Recipe via: BBC Good Food