Sweet like CHOCOLATE

Indulgent desserts to finish a special meal

- ROSE FOOKS

Brownie tart

When tart meets brownie, the result is this perfect finale to a smart dinner with friends.

SERVES 10

PREP 30 mins, plus chilling

COOK 45 mins

FOR THE PASTRY

• 100g butter, softened
• 50g caster sugar
• 1 medium free-range egg
• 200g plain flour, plus extra for dusting

FOR THE FILLING

• 250g unsalted butter
• 300g dark chocolate
• 3 medium free-range whole eggs
• 3 medium free-range egg yolks
• 100g caster sugar
• 130g apricot jam
• Cocoa powder, for dusting

YOU WILL NEED

20cm loose-bottomed sandwich cake tin

1 For the pastry, cream the butter and caster sugar until pale. Add the egg and, once combined, mix in the flour until smooth. Chill for 30 mins.

2 Roll the pastry between 2 sheets of floured baking paper, to the thickness of a pound coin, dust with flour and line the tin. Trim the overhang and chill the case for 20 mins.

3 Heat the oven to 180C Fan/Gas 6. Bake the tart case for 12 mins. Meanwhile, make the filling. Melt the butter and chocolate in a bowl set over a pan of simmering water, then set aside to cool a little.

4 Lightly beat the eggs, egg yolks and caster sugar. Pour the chocolate mixture onto the eggs, mix until smooth.

5 Spread the jam over the base of warm tart case, then pour in the filling. Bake for 25-30 mins until the centre is set with a slight wobble. Cool in the tin, then chill.

6 Before serving, transfer from the tin to a serving plate, bring to room temperature then dust with a little cocoa powder. The tart will keep well in the fridge for a couple of days.