• Prep time
    10 minutes
  • Cooking
    50 minutes
  • Serves
    10 minutes
  • Difficulty


  • 1 Pampas Shortcrust Pastry Case
  • 300g dark cooking chocolate, melted
  • ⅔ cup thickened cream
  • ⅓ cup milk
  • ¼ cup caster sugar
  • 1 egg
  • 2 egg yolks
  • 300ml whipped cream to serve
  • 1 punnet fresh berries to serve


  • Preheat oven to 180˚C conventional or 160˚C fan-forced. Place case on an oven tray (do not remove foil). Bake 15 -20 minutes or until crisp and golden. Reduce oven temperate to 130˚C (110˚C fan-forced).
  • Combine cream and milk in a saucepan and heat until hot, but not boiling. Remove from heat and stir in sugar. Add egg and egg yolks and whisk to combine. Pour over melted chocolate and whisk until just combined.
  • Carefully pour chocolate mixture into tart shell. Bake 35 minutes or until just set. The centre of the tart should still be wobbly. Set aside to cool.
  • Serve with whipped cream and berries.