Ingredients:

  • 400g Monty Bojangles Pistachio Marooned Truffles
  • 450ml single cream
  • 150ml whole milk
  • 3 large free-range eggs
  • 1 packet of sweet pastry

Method:

  • Line a fluted 10 inch tart case with the pasty and blind bake at 180°C until golden brown. Turn the oven down to 140°C.
  • For the filling, bring the cream and milk to the boil and pour over the chocolate and stir until chocolate and cream are mixed. Allow to cool for 5 minutes.
  • Beat the eggs then add to the chocolate and mix well. Fill the pastry case with the chocolate filling.
  • Carefully place in the middle of the oven and bake for 30 to 40 mins. or until the filling appears set but with a slight wobble.
  • Serve at room temperature.

A recipe by Monty Bojangles