Moussey Chocolate Tart

Ingredients: 

• 125g dessert chocolate (75% cocoa)


• 35g butter


• 4 eggs, separated


• A half-quantity of the amazing Buttery Biscuit Base

Prep time: around 20 mins

Chill time: at least 2 hours in freezer

Instructions: 

• Prep the base and put in fridge to set


• Break the chocolate into small pieces and melt in a bain-marie.


• Dice the butter, then add to chocolate, stirring until butter melted.


• Add 2 egg yolks (discard the other 2), mix thoroughly and set briefly to the side, allowing it to cool but not set.


• Whisk the egg whites to snow, then gently fold into the chocolate mixture.


• Gently scoop it onto the buttery biscuit base, cover with cling-film and freeze for at least 2 hours


• Remove from freezer about 20-30 minutes before required, depending on room temperature