Chocolate anise tart

Ingredients grams

Whipping cream 300

Milk 200

Aniseed 5

Dark chocolate 450

Whole eggs 2nos

Egg yolks 2nos

Icing sugar 120

Tartlet shell (ready made)

Method

1. Put cream, milk and aniseed into a pot, bring to boil.

2. While waiting, whisk icing sugar and eggs together, until all sugar dissolved

3. Strain cream mixture into chocolate whisk until chocolate dissolved.

4. Slowly add in the egg mixture, whisking at the same time.

5. Strain mixture. Leave to cool down. (mixture can be kept at room temp up to a week)

6. Put into piping bag, pipe into tartlet shells, bake at 160°c until the chocolate melts down to fill up the empty spaces in the tartlet shells. (start to bake only when ready to serve)

7. Add blueberry or raspberry as garnish on top.

8. Serve warm with whip cream.

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