Chocolate nut tarts

Name: Chocolate nut tarts
Ingredients: 60 g Unsalted butter, melted and cooled; 225 g Caster sugar; 1 cup Dark chocolate, chopped (Whittaker's 72% Cocoa Dark Ghana is good) (Main); 2 Eggs, large; 250 g Plain flour; 3 tsp Pure vanilla extract; 1 cup Chopped nuts, (I used a mix of macadamia, walnut and cashew) (Main)

Herald on Sunday

By Grant Allen

This recipe will make 10 jumbo muffin-tin sized tarts, or you could make one large flan.

Beat together

60 g	Unsalted butter, melted and cooled
225 g	Caster sugar
1 cup	Dark chocolate, chopped (Whittaker's 72% Cocoa Dark Ghana is good) (Main)
2	Eggs, large
250 g	Plain flour
3 tsp	Pure vanilla extract
1 cup	Chopped nuts, (I used a mix of macadamia, walnut and cashew) (Main)

Directions

Line the muffin tins or flan pan with short sweet pastry. If using muffin tins the pastry only needs to come about half way up the side of each indent.
Spoon your mix into the pastry shell/s.
Bake in a medium oven until the pastry is cooked - at least half an hour. Allow to cool.

These could be re-warmed before eating. Serve with some loosely whipped cream.