Dark Chocolate Tart ~ Marco Pierre White

Bring to the boil, pour on to the eggs, whisk together.

Pour into ready baked tart case, place into the preheated oven in the top 1/3, at 180°C and turn off.

Obviously all ovens are different, should the tart appear to be still runny after the prescribed time turn the oven on at 120°C just to finish. Should there be any left, don’t refrigerate it as this will change the texture.