Preheat oven to 200°C (180°C with fan) Gas mark 6.
Line a tart dish with the pastry and blind bake for 10 – 15 minutes till cooked and beginning to turn golden.
Remove from the oven and allow to cool before removing the baking beans.
To blind bake: Lightly grease a tart case then line with a thin layer of pastry.
Cut a circle of baking paper an inch larger than the tart.
Line the pastry with baking paper and then fill with baking beans; this will weigh down the pastry as it cooks.
Bake until cooked and turning golden round the edges.
Turn the oven down to 160°C (140° C with fan) Gas mark 3.
Pour the Carnation Chocolate filling and topping into a mixing bowl and add the 2 eggs.
Mix gently until smooth (avoid making too many bubbles) and pour into the tart case.
Place in the centre of the oven for 25-30 minutes or until the filling is set and starting to rise. Remove and allow the tart to cool completely before cutting.
For a shortcut baked chocolate tart, use a pre-cooked pastry case and skip straight to step 3.
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