This tart is truly worth a decadent beyond decadent rating. It's pure indulgence and looks simply divine when just topped with berries or other seasonal fruit and served with a bowl of cream.

Ingredients

• 2 sheets pre-rolled butter pastry sheets

Filling

• 100 grams butter (unsalted is nice here)
• 275 grams dark chocolate
• ½ cup mascarpone
• ½ cup brown sugar
• 3 eggs
• ¾ cup ground almonds
• berries to decorate with

Method

1. Roll out the pastry sheets to line the base and sides of a 24cm loose bottom flan tin. Prick the flan base with a fork. Line with baking paper and fill with baking blind material. Bake at 190ºC for about 12-15 minutes or until the edges of the pastry are beginning to brown. Remove the baking blind material and return the flan to the oven for a further 2-3 minutes or until the pastry is cooked in the centres. Set aside.

Filling

1. In a double saucepan put the roughly chopped butter, chocolate, mascarpone and half the brown sugar. Allow to melt over a moderate heat and stir until cool.
2. Beat the eggs and remaining brown sugar together for 2 minutes until lightly frothy. Whisk into the cooled chocolate mixture. Fold through the ground almonds. Pour the filling into the prepared flan tin.
3. Bake on a pre-heated oven tray at 180ºC for 30-35 minutes or until the centre of the tart is set. Remove from the oven and allow to cool before refrigerating for 2 hours before serving.
4. If refrigerating longer than this, allow the tart 1 hour at room temperature before serving. Decorate with berries or other seasonal fruit.

Cooks Tips

- Use frozen raspberries to decorate if wished. Allow them to defrost on a piece of paper towel in one layer. - Use the finest chocolate you can afford here for the best flavour. - This tart is best at room temperature as when it is straight from the fridge it is too cold to have any real flavour.