Published on: 25-Apr-2016

The Landings Chocolate Fondant Tart


For the rich shortcrust pastry

  • 100g/3½oz plain Flour
  • 50g/1¾oz Icing Sugar
  • 50g/1¾oz diced butter chilled
  • 1 large free-range Egg yoke
  • about 1 tbsp cold water

For the filling

  • 100g/3½oz butter
  • 150g/5½oz plain chocolate finely chopped, preferably with a high percentage of cocoa solids
  • 150g/5½oz golden caster Sugar
  • 75g/3oz Plain Flour
  • 6 medium free-range eggs

To serve

  • Icing Sugar
  • a few small Strawberries or raspberries to decorate (optional)
  • pouring cream (optional)