Ingredients

400 g Dark chocolate 68 %
2 Large eggs
500 ml Double cream
1 tbsp Horlicks
Santa Maria Tellicherry Black Pepper GSEB

Method

Pre lined and cooked 10 inch sweet pastry tart case
• Bring the cream to the boil with the horlicks powder and 10 good twists of the Tellicherry grinder being careful not to boil over or burn the bottom of the pan.
• Pour over the eggs whilst hot and whisk at all times to combine the cream and eggs.
• In a larger bowl add the chopped chocolate and then pour over the wam egg/cream mix. mix together with a wooden spoon until combined totally. Pass through a sieve , the Tellicherry flavour will have infused in the chocolate but we don’t want the peppercorns in the tart.
• Preheat your oven to 110 °C.
• Place precooked tart shell on tray and place in oven, carefully pour the chocolate mixture into the tart case until just a few mms away the top, gently close oven door to avoid shaking the tar.
• Check every 6 or 7 minutes , the tart will gently set and become firm and bouncy to the touch, this will take around 30 minutes.
• Remove from oven but do not put in fridge as this will shock the tart and the top will crack, once sufficiently cooled to room temperature either cut if using a large tart or serve if using individual cases.
• The tart is best served room temperature but you can chill if required and reheat in a low temperature oven for a few minutes but be careful not to heat for too long as it will split the mixture.
• Dust liberally with coco powder and finish with a few grinds of the Tellicherry Black Pepper serve with vanilla or caramel ice cream and some roasted bananas or just on its own.

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