Choc Chip Cookie Tart

Cook Time 45 minutes plus setting

Servings makes one 28 cm ø quiche or tart tin/ half the recipe for a 20 cm ø quiche or tart tin.

Ingredients

224g butter

120g caster sugar

120g brown sugar

2 eggs

380g plain flour

320g 70% dark chocolate, chopped into chunks, plus extra blocks for garnish

7g baking powder

Pinch of salt

Chocolate Topping

110g 70% dark chocolate, chopped

165ml pure cream

30g honey, runny

25g butter

Method

For the cookie, beat together the butter, sugar and brown sugar with a pinch of salt. Slowly add the eggs. Mix in the flour and baking powder. Last mix in the chocolate chunks. Set aside some dough to create 5 small individual cookies for decoration.

Place dough into the buttered quiche tin and using your fingers to press the dough firmly and evenly into the tin. Make it slightly higher around the edges of the tin to create a bit of an edge.

Bake at 180°C for approximately 25-30 minutes (15-20 for a 20 cm tart tin) or until golden and cooked through but not crisp. Bake individual cookies on a separate tray. Take from the oven and allow to set for 5-10 minutes. Flip the tin cookie onto a cake platter.

For the chocolate topping, bring the cream, honey and butter to a simmer and pour over the chopped chocolate. Allow to sit for one minute and from the center and avoiding to mix in any air, start to mix to create a smooth, glossy mixture. Alternatively use a stick blender to create a glossy mixture.

Allow to cool for 10 minutes or so before using.

Top the indentation of the quiche tin with the chocolate mixture. Allow to set and serve at room temperature. garnish with individual cookies and extra chocolate blocks

Thomas’ Tip:

The cookie dough is also delicious for a stand-alone choc chip cookie.

Top with a little sea salt flakes before baking for a stunning contrast.