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

Beat together:

60g of unsalted butter, melted and cooled
3 tsp of pure vanilla essence
225g of castor sugar
2 large eggs

Stir in:


250g of plain flour
1 cup of chopped dark chocolate (Whittaker's 72 per cent Cocoa Dark Ghana is good)
1 cup of chopped nuts (I used a mix of macadamia, walnut and cashew.)

1 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.

2 Spoon your mix into the pastry shell/s.

3 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.