Wednesday, 8 September 2010

Chocolate, hazelnut and hogweed seed tarts

Half a 375g pack sweet pastry
200g Dark chocolate
50g Golden caster sugar
3 Eggs
3tbsp Single cream
1/2tsp Ground hogweed seeds
75g Chopped hazelnuts (wild if the squirrels haven't thieved them first; which is likely)

Heat the oven to 180C. Line 4 tart tins with pastry and blind bake for 10-15 minutes (they need to be slightly golden). Melt the chocolate before mixing in the cream and ground hogweed seeds. Whisk eggs and sugar until thick and creamy. Carefully fold in the chocolate mixture and about ¾ of the hazelnuts. Spoon into tart cases, sprinkle remaining nuts on top and bake for 10 minutes.

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