Chocolate Mince Tart

A community recipe by Kezzie

Not tested or verified by Nigella.com

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Introduction

A failed puddini bon bon recipe that deserved to be shared, and enjoyed.

Ingredients

Serves: 6-8

4 ounces all-purpose flour
2 ounces confectioners' sugar
1 ounce unsweetened cocoa
3 ounces chilled & diced unsalted butter
2 medium beaten eggs
17 ounces crumbled christmas pudding
5 ounces milk chocolate
3½ fluid ounces heavy cream
2⅛ fluid ounces sherry
4 tablespoons golden syrup or light corn syrup

Method

Chocolate Mince Tart is a community recipe submitted by Kezzie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Sift the flour, confectioners' sugar and unsweetened cocoa. Cut in the butter using a knife then rub in to resemble bread crumbs. Stir in the beaten eggs until the mixture just comes together.

Then knead the mixture lightly on a floured surface until it is smooth. Put in the fridge for 20 mins. Preheat oven to 190 degrees C.

Melt the chocolate with the cream in a bowl over a pan of simmering water. Mix the Pedro Ximinez and syrup into the pudding. Stir in the melted chocolate mixture.

Roll out the pastry until the thickness of a £1 coin and line a 20cm tart tin. Prick the base and line with baking parchment and baking beans, then bake blind for 15mins. Remove the baking parchment and beans and bake for another 10 mins.

Remove from the oven and leave to cool in the tin.

Empty the filling into the case and try not to eat it all at once.