This is such an easy pudding to whip up - I always cheat and use shop pastry, that way the preparation time is next to nothing. It's really tasty and great complement to whatever berries are in season - enjoy!!
* 1 packet of shop bought Sweet Short Crust Pastry
* 300g of White Chocolate
* 300ml of Single Cream
* 3 Egg Yolks
* Seasonal Berries - my personal favourite is Strawberries
- Roll out the pastry till thin then line a tart case (26-30cms). Place the case in the freezer for 30mins to snap freeze.
- Heat oven to 150 degrees
- Remove tart case from freezer and place in oven, cook till the pastry starts to turn golden, then remove from oven and allow to cool.
- Melt Chocolate in the Cream over a low heat till combined into the thick creamy consitancy, then whisk in Egg Yolks.
- Pour mixture into tart case.
- Return to oven for approx. 40mins till chocolate filling has turned a pale gold colour and the edges of the pastry have browned.
- Allow to cool and serve at room temperature covered in seasonal berries of your choice.
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