Warm bitter chocolate tart with citrus fruit salad

Pre-heat the oven to gas mark 5, 190ºC. Roll out the pâte sucrée on a lightly floured board and line into 6 individual tartlet cases or 8 brioche tins. Chill for about 15 minutes then line with greaseproof paper, fill with baking beans and bake blind for 15 minutes or until just starting to colour. Remove the paper and beans and return to the oven to dry out the base. Cool on a wire rack.

To make the filling: Place the cream and milk in a saucepan and slowly bring to the boil. When boiling add the chocolate and butter beat and remove from the heat. When the mixture is smooth add the beaten egg, beating all the time. Pre-heat the oven to gas mark 5, 190ºC. Pour the mixture into the pastry cases and bake for 10 minutes or until just set. Dust with icing sugar.

To make the citrus fruit salad: Peel the zest from the fruits and cut it into neat julienne strips. Peel and segment the fruit.

Place the zest in a saucepan with any juice that comes from the fruit and the sugar. Add 250ml (8fl.oz) water and stir over a gentle heat until the sugar dissolves. Bring to the boil and cook for about 5 minutes or until the syrup thickens slightly and the zest has candied. Mix in the segments and leave to cool.

To serve: Place a warm tartlet on an individual serving plate and spoon some citrus fruit salad around. Serve at once.

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