Monday, September 11, 2006

Chocolate and bread tart

Sheet of sweet pastry
4 slices bread, cubed with crusts removed
2 eggs
350 ml milk
150g (70% cocoa) dark chocolate
50g butter
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.

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