This gooey chocolate dessert is given a hint of spice with cinnamon in the pastry. It freezes well for an easy dinner party dessert
Prep:40 mins
Serves 8
175g plain flour85g butter, chopped into pieces2 tbsp icing sugar1 tsp ground cinnamon3 large eggs300g light brown muscovado sugar1 tsp vanilla extract175g butter, melted50g plain flour50g cocoa, plus extra to serve50g macadamia nuts, chopped50g dark chocolate, choppedice cream to serve
STEP 1Tip the flour, butter, icing sugar and cinnamon into a food processor and pulse to make crumbs. Add 2 1⁄2-3 tbsp water and pulse until it comes together. Wrap in cling film and chill for 20 mins.STEP 2Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use to line a deep 23cm loose-based tart tin. Leave the excess pastry overhanging the edges of the tin. Line with baking parchment, fill with baking beans and chill for 15 mins.STEP 3Bake for 15 mins, remove the paper and beans, then bake 5 mins more until the pastry is crisp and pale golden.STEP 4Beat the eggs and sugar together to create a mousse-like texture. Stir in the vanilla and melted butter, then fold in the flour and cocoa. Scatter the nuts and chocolate over the pastry case and pour the filling on top. Bake for 30 mins until firm with a slight wobble. Trim away the excess pastry and leave to cool. If freezing, wrap in cling film and foil. To defrost, unwrap and thaw.STEP 5Serve at room temperature or warm, with a scoop of ice cream and dusting of cocoa.
