A Masterchef Chocolate Tart with Pink Port Jelly
Cup a Cake
Cup a Cake
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Ingredients

  • 1 ½ cups all purpose flour
  • ½ t salt
  • 2 T powdered sugar
  • 2 T cocoa powder
  • 140 g unsalted butter cubed and cold
  • 2 T ice water
  • 15 minutes until the sides are crisp. Remove the parchment and bead/rice and bake it for a further 10 minutes until the base is dry.
  • 400 g good quality dark chocolate
  • 160 g unsalted butter
  • 1 t vanilla extract
  • 300 ml good quality pink port
  • 2 T caster sugar (granulated)
  • 4 leaves gelatin

Instructions

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