This chocolate tart recipe is perfect for presenting a posh dessert at a dinner party but with minimal fuss. While our quick and easy chocolate tart makes an indulgent, sumptuous pudding on its own, you can add citrus elements like lemon or lime juice for more adventurous flair. Give it a go.
Dark chocolate (70%)
350ml double cream
3 eggs, beaten
1 ready baked tart case
Melt the chocolate and reserve. Mix the milk and cream together.
Bring to the boil, pour on to the eggs, whisk together.
Pass this mix straight on to the melted chocolate.
Pour into ready baked tart case, place into the preheated oven at 350F/gas mark 4 and bake for 25 to 30 minutes.
Leave to cool before serving slices of chocolate tart to guests.
This makeshift peach and berry crumble is the perfect sweet treat that uses overly ripe fruit. The soft consistency of the ripe fruit makes them perfect for this dish. Crumble can be made with almost any fruit combination; you could stick to classic pairings like apple and blackberry or dare to go bold with pineapple, apricot and ginger. Ideally, use what you have already stocked.
6 peeled soft peaches
2 cups mixed berries
1 orange for juice and zest
3 tsp. corn flour
1 tsp. cinnamon
1 cup plain flour
1 cup golden caster sugar
1 tsp. baking powder
2 tbsp. mixed oats
1 tsp. grated nutmeg
1 medium egg
½ cup unsalted butter
Preheat oven to 375F, then line a shallow baking dish with butter.
Slice the peaches and place them on the bottom of the buttered dish with the mixed berries.
Mix the juice and zest of the orange with the corn flour, ½ demerara sugar, cinnamon and a pinch of salt. Sprinkle this over the peaches.
For the topping, mix the flour, caster sugar, baking powder, oats and nutmeg together. Add the eggs and combine to form a coarse crumb. Place on top of the peach mixture and drizzle with melted unsalted butter.
Bake for 35 minutes or until the top turns golden brown.
Enjoy this tasty makeshift peach and berry crumble? Let College News know!