Warm chocolate & macadamia nut tarts


375g pack sweet pastry
200g dark chocolate , broken into pieces
2 tbsp double cream
1 tbsp Disaronno or brandy (optional)
2 large eggs , plus 1 yolk
50g caster sugar
85g macadamia nuts , chopped
icing sugar , to decorate


Heat oven to 190°C. Roll out the pastry to the thickness of a new R5 coin and line 4 tartlet cases (about 10 x 3cm). Trim the excess off by rolling a rolling pin over the top of the cases to make a neat edge. Firm up in the freezer for 30 mins. Line with greaseproof paper and baking beans, then cook on a baking sheet for 15 mins. Remove the beans and paper, then cook for 3-5 mins more until the pastry is pale golden and biscuity.

While the pastry is cooking, melt the chocolate, cream and alcohol, if using, in a heatproof bowl over a pan of barely simmering water. Meanwhile, whisk the eggs, yolk and sugar until light and frothy. Briefly whisk the melted chocolate into the eggs and fold through most of the chopped macadamia nuts.

Divide the chocolate mixture between the cases and scatter with the remaining nuts. Uncooked tarts can now be frozen. Bake for 12 mins or 20 mins from frozen. The tops of the tarts will soufflé up and they should still be soft in the middle. Serve sprinkled with icing sugar.