Love this recipe. In came about when I was trying to create something for a possible TV thing last year. Plan was a chocolate tart, burnt blood oranges, pistachio praline, cardamon syrup and a orange liqueur gel… so I tried loads of tart fillings. Baked and non baked. Lovely Si Toft, Owner/Chef Patron of The Dining Room in Abersoch came to my frustrated rescue.I will never use another recipe again. Super creamy, rich and silky. More importantly its very easy and non bake!
500 ml double cream
275 g dark chocolate
1 tbsp Golden Syrup
splash of liquor of your choice
1 pastry case (shortcrust or sweet) blind baked, golden brown and cooled
1. Chop up your chocolate to small pieces
2. In heavy bottom pan heat cream on medium. Stir in chocolate and golden syrup. Keep stirring until smooth. Do not let it get to hot.
3. Stir through liquor and pour into pastry case. Pop in fridge to set. Takes about an hour.
Before serving remove from fridge about 30 min beforehand.
Dress your plate. Have fun and experiment. Fruits, syrups, honeycomb.. the choice is yours