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Weekend Argus (Saturday Edition) - - FRONT PAGE -

syrup, and whisk into the choco­late cream. Pour this into the pas­try case and bake in a 150ºC oven for 50 min­utes.

Re­move to cool thor­oughly – the wob­bly fill­ing will set firmly as it cools.

Slice only once the tart is at room tem­per­a­ture, or chilled. Grate choco­late shav­ings over the top.

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