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150g plain flour
1 pinch of salt
50g icing sugar
100g cold unsalted butter, cubed
1 egg yolks
½ tbsp ice cold water
(The above makes enough pastry for 1 x 24cm tart case)

125g unsalted butter
125ml single cream
5 eggs
150g castor sugar
70g plain flour

Dusting of cocoa powder
Chocolate shavings



Sift the dry ingredients and place in a food processor. Add the butter and pulse until the mixture resembles coarse breadcrumbs.

Combine the egg yolks, NOMU Vanilla Essence and water, and carefully add to the flour while pulsing until the mixture just begins to come together.

Tip onto a cold surface and form into a ball without overworking it. Wrap in cling film before chilling for at least an hour.

On a cool, floured surface, carefully roll the pastry out thinly until large enough to line a 24cm tart tin.

Place the pastry over the tart tin and gently press into the corners. Trim the edges, cover with baking parchment and fill with beans.

Blind bake in a preheated oven (180°C) for 15 – 20 minutes until golden brown.

Carefully remove the parchment and beans. At this stage you may wish to pop it back in the oven for another 5 minutes or so for a more evenly browned result. Allow to cool completely.


In a double boiler, melt the NOMU Decadent Hot Chocolate pieces, butter and cream. Set aside to cool in the fridge for 15 minutes.

Whisk the eggs and sugar until pale and creamy, then add the NOMU Vanilla Essence.

Add the flour gradually, and combine gently. Stir a few spoons of the egg mixture into the chocolate to loosen it. Carefully fold the rest of the egg mixture into the chocolate.

Pour into the pastry shell and bake in a pre-heated oven (160°C) for 45 minutes or until just set. Place on a wire rack to cool, sprinkle with more NOMU Cocoa Powder and serve with crème fraiche or cream.

Tags: chocolate

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