Rich Chocolate Tart

For the pastry

450g plain flour

220g soft butter

150g icing sugar

2 eggs

Pinch sea salt

Method

Beat the butter until creamed.

Mix flour, sugar and salt together.

Lightly whisk eggs, add to the butter and continue to beat. Gradually add the flour mix.

Rest in fridge for at least an hour before rolling out half the mix for one tart.

Bake blind at 180c for 15 minutes. Egg wash and return to oven for 5 more minutes.

For the filling

500g chocolate melted (55% or close to it)

3 eggs

200ml milk

350ml cream

Method

Boil the milk and cream, whisk on to the eggs. Add to the melted chocolate.

Pour mix into the baked tart base and cook at 110c for 45 minutes or until the filling is set but with a slight wobble.

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