Tart

Simpul Choclit Tart

Ingredienz

Imperial (English)                                               Metric (Bloody Swiss)

Twelve ounzes of double creem                           300grms of double cream

Two tablespoonz of caasta shugga                       2x15mls of caster sugar

Foa ounzes of meltid butta                                   100grms of melted butter

One pound of Philippe’s best choclit                    500grms of Swiss chocolate

Foa ounzes of milk                                                100mls of milk

A dustin’ of cocoa powda                                      Cocoa powder for dusting

Foa the pastry tart

Nine ounzes of butta                                             200grms of butter

One paand of flowa                                              500grms of flour

A pinch of sawlt                                                    a pinch of salt

Severn ounzes of caasta shugga                           180grms of caster sugar

Foa egg yolks                                                        4 egg yolks

Foa tablespoonz of milk oa wautta                       4x15mls spoons of milk or water

If, like my bird, you likes choclit you’ll love this tart. Norvern birds can also make it becawse it’s easy an’ quick, just like their morals. 

Always pre make the tart pastry shell usin’nine ounz of butter, one paand of flowa, a pinch of sawlt, severn ounzes of caasta shugga an’ foa egg yolks. First creem togevva the butta, shugga an’ sawlt, then rub in’ the flowa an’ the egg yolks in a laarge mixin’ bowl. When the ingredienz ‘as the consistency of bread crumbs carefully add foa tablespoonz of cold wautta oa milk to make a dough. Don’t ova work it oa else it‘ll finish up like my old girl’s nicka elastic. Place it in the fridge wrapped in cling film foa an’ our. Roll enuff ovit awt an’ mould it in buttered tart dish an bake blind in the oven at 180 foa fifteen minits.

Usin’ twelve ounzes of double creem, two tablespoonz of caasta shugga an’ a tiny pinch of sawlt bring to the boil in a sawsepan. Take the pan orf the ‘eat an’ add foa ounzes of melted butta an’ one paand, in chunks, of best Swiss choclit, from Phillippe of course, until evrifing ‘as meltid into a smoove fick liquid. As the choclit mix is coolin’ carefully blend in foa ounzes of cold milk until shiny an’ creemy. Poa into the pre baked shell an’ chill foa two hours. Dust wiv cocoa powda an’ serve to yoa tart.

If this don’t get the juices flowin’ noffink will. You knows wot I mean?