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This recipe is perfect to make your Christmas that little bit different. If you like strong tastes, delicious flavours and gooey meringue then this is for you.

Chocolate Crust

Qty Ingredients
55ml Cold milk
2 tsp Vinegar
170g Flour
10g Cocoa powder
25g Sugar
1/2 tsp Salt
85g Cold butter, cut into small chunks
20g Cold lard or shortening cut into small chunks

Method

  1. Combine all the dry ingredients together. Rub in lard and half of the butter till the mixture starts resembles breadcrumbs. Add in the remaining butter and gently rub in (Some bits of fat present is ok)
  2. Add the vinegar and gradually add in the milk, bringing the dough together. Flatten and wrap in film before refrigerating.
  3. Roll out the dough and line 4 individual tart tins. Chill the tart tins for 10 minutes before pricking the base and weighting down the tart tins with either baking beans in parchment paper or extra tins.
  4. Bake the tart cases for 10 minutes in a preheated oven at 180C, then remove the weights and bake for another 5 minutes. Allow the tarts to cool before removing from the tins.​

Chefs Tip: Using lard make a beautiful crisp tart case. If you do not wish to use lard, replace with butter.

Chocolate Pudding

Qty Ingredients
475ml Milk
2 Smoky Lapsang Teabags
85g Sugar
1 tbsp Cornflour
15g Cocoa powder
1/4 tsp Salt

Method

  1. Warm the 1/2 milk, sugar and tea bags together. Remove the tea bags.
  2. Whisk the remaining ingredients together and gradually add the remaining milk. Add the warm milk whilst continuously whisking.
  3. Return the mixture to pan and cook it over a medium heat until the mixture thickens. 
  4. Remove from the heat and place a sheet of cling film on the surface to prevent a skin forming. Allow to cool.
  5. Once cool, give the mixture a quick whisk and divide between the tart cases.

Marshmallow Meringue

Qty Ingredients
2 Egg whites
200g Sugar
50g Marshmallows

Method

  1. Combine the egg whites and sugar together in a heat proof bowl. Place onto a saucepan filled with water and heat over a medium heat. Stir the mixture till the sugar dissolves (rub the mixture between your fingers to ensure the mixture isn't grainy)
  2. Whisk the mixture til it forms stiff peaks. Melt the marshmallows in the microwave and whisk into the meringue. 
  3. Swirl the meringue on top of the tarts and torch with a blowtorch or under a hot grill.

Then serve, sit back and enjoy some fabulous festive activities. 

Happy Tea Times.

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