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Recipe: Chocolate Tart

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An easy and delicious recipe with gooey chocolate filling and a crispy crust. 


150 g Sweet shortcrust pastry
2 Eggs
60 g Dark chocolate
60 g Brown sugar
60 g  Butter
25 g Flour


  • Preheat the oven to 200 degrees C.
  • Roll out the pastry, line a flan tin and bake blind.

  • Melt the butter and add the chocolate, stir to dissolve.

  • Whisk the eggs and sugar together until light and pale.

  • Add the flour and stir in the chocolate butter mix.

  • Pour into the pastry case and bake at 180 C for 30 minutes until dry on top.

  • Leave to cool before serving.


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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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