1 sheet ready rolled shortcrust pastry, defrosted
150 g JS Creamery, light
1/2 x 411 g jar lemon curd
zest of 1 lemon and juice of 1/2 lemon
1 sachet gelatine plus 3-4 x 15 ml spoons water
142 ml carton whipping cream, lightly whipped
100 g pack bitter chocolate, grated and frozen
300 ml semi skimmed milk
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
50 g cocoa powder
50 g bitter chocolate, cut into small pieces
150 g JS Creamery, light
1/2 x 411 g jar lemon curd
zest of 1 lemon and juice of 1/2 lemon
1 sachet gelatine plus 3-4 x 15 ml spoons water
142 ml carton whipping cream, lightly whipped
100 g pack bitter chocolate, grated and frozen
300 ml semi skimmed milk
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
50 g cocoa powder
50 g bitter chocolate, cut into small pieces
method
1. To make the tart: Preheat the oven to 200°C (400°F) gas mark 6.
2. Line a 23 x 4 cm flan ring with the pastry. Lightly prick the base with a fork. Place a circle of foil in the base of the flan.
3. Bake for 15 minutes remove the foil and bake for a further 5 minutes until golden brown.
4. Place the cream cheese, lemon curd, lemon zest and juice into a mixing bowl and beat well.
5. Soak the gelatine in water and dissolve it over water on a gentle heat or in the microwave for a few seconds.
6. Pour the gelatine into the cheese mixture stirring constantly. Fold in the cream and then spoon the mixture into the cool pastry case.
7. Level the surface of the mixture and chill in the refrigerator.
8. To make the sauce: Pour the milk into a saucepan and place over a moderate heat, bring the milk to the boil.
9. Whisk in the sugar and the cocoa. Reduce the heat and simmer for 2 minutes.
10. Remove from the heat and stir in the chocolate. Whisk in the butter and leave the sauce to cool.
2. Line a 23 x 4 cm flan ring with the pastry. Lightly prick the base with a fork. Place a circle of foil in the base of the flan.
3. Bake for 15 minutes remove the foil and bake for a further 5 minutes until golden brown.
4. Place the cream cheese, lemon curd, lemon zest and juice into a mixing bowl and beat well.
5. Soak the gelatine in water and dissolve it over water on a gentle heat or in the microwave for a few seconds.
6. Pour the gelatine into the cheese mixture stirring constantly. Fold in the cream and then spoon the mixture into the cool pastry case.
7. Level the surface of the mixture and chill in the refrigerator.
8. To make the sauce: Pour the milk into a saucepan and place over a moderate heat, bring the milk to the boil.
9. Whisk in the sugar and the cocoa. Reduce the heat and simmer for 2 minutes.
10. Remove from the heat and stir in the chocolate. Whisk in the butter and leave the sauce to cool.
serving amount
serves: 8 - 10
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