SUNDAY LUNCH

With chef Liezie Mulder

Makes 10

200ml (1 cup) cream

150g (1 cup) 64% dark chocolate buttons or shavings

50g (1 small) egg

70g (1/3 cup) soft unsalted butter salt

10 pre-baked sweet shortcrust tart shells

Preheat the oven to 140°C. Bring the cream just to the boil in a small saucepan over medium heat. Remove it immediately. Place the chocolate in a mixing bowl and pour the hot cream over to melt it. Gently stir the chocolate mixture to form a smooth ganache, avoiding making air bubbles.

Beat the egg lightly in a separate bowl and stir into the ganache. Stir small pieces of butter into the ganache, and add a tiny pinch of salt. Pour the ganache into the tart shells.

Bake for about 10 minutes or until just set but still a bit jiggly (it will continue to firm up while cooling). Remove from the oven and leave to cool and set. The chocolate tarts can be topped with fresh fruit, if you like, or served with a quenelle of whipped cream.