• Sweet Pastry
  • 250 gr butter
  • 200 gr castor sugar
  • 2 whole eggs
  • 1 egg yolk
  • 500gr plain fl?our
  • Tart Filling
  • 200gr brioche
  • 200ml golden syrup
  • 4 whole eggs
  • 200ml double cream
  • 100gr dark chocolate
  • orange rind (1 orange)
  • 200ml sour cream


Sweet Pastry

Add butter, sugar & our into a food processor and blitz until bread crumbs form.
Add eggs and pulse food processor until mixture comes together, add water if required.
Remove pastry and form a ball, cover with plastic wrap and rest in fridge for 30 mins.
Rub individual cases with butter or line with baking paper.
Roll pastry to about 1 cm thick and line individual 10 cm tart cases.
Line pastry cases with baking paper and fi?ll with rice or baking beads.
Bake in oven for 15 mins on 180°C until pastry is part cooked.
Remove baking paper with rice and allow pastry to cool.

Tart Filling

Pull brioche apart and turn into large crumbs.
Mix egg, cream & golden syrup.
Fold in brioche crumbs and allow to sit for 1/2 an hour.
Pour mix into cases and bake at 180 degrees for 15 minutes.
Heat remaining cream till almost boiling and pour over chocolate.
Mix cream and chocolate until smooth and shiny.
Take tarts out of oven and check that mix has cooked through.
Serve warm with generous serve of chocolate and sour cream.


More great recipes online

David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.