Monday, September 11, 2006
Chocolate and bread tart
Sheet of sweet pastry
4 slices bread, cubed with crusts removed
350 ml milk
150g (70% cocoa) dark chocolate
4 Tbsp sugar
1 tsp vanilla extract
1 Tbsp cocoa
Preheat oven to 200 degrees C. Line an oven proof baking dish with the pastry.
Bake the pastry blind for 20 minutes, then remove the blind and bake for another 4 minutes.
Cover the bread with the milk and leave to soak.
Melt the butter and chocolate and add to bread mixture.
Add vanilla essence and cocoa and stir.
Beat eggs and sugar separately and then stir into mixture.
Reduce oven to 180 degrees C and bake for 35 minutes or until set.
Serve with cream or ice cream.