Chocolate Tart

Preparation

1. Heat until oven is at 325 F – 160 C.

Method

1. Stir all the ingredients together and press evenly into the bottom of the tart pan.
2. Bake for about 10 minutes.
3. Cool on a wire rack for 15 to twenty minutes.
4. Increase the oven temperature to 350 degrees Fahrenheit – 180 degrees Celsius.
5. Bring cream to a boil, then add chopped chocolate in a bowl and let it stand for 5 minutes. Stir gently until smooth.
6. In a separate bowl, stir together vanilla, eggs, salt and melted chocolate.
7. Pour the filling into the cold crust. Bake until the center is slightly wobbly – for about 15 to twenty minutes.
8. Cool completely in a pan or on a rack for about 1 hour. The center will still be set as tart cold.
9. Glaze: In a saucepan over medium-low heat, add chocolate, sweeteners, cream, and sour cream.
10. Stir the mixture continuously and roast the sugarcane till it becomes smooth and hot.
11. Pour over the cold tart and tilt it slightly to help the glaze to cover the tart fully.
12. Let it cool for an hour and add light whipping cream or raspberry sauce on top.