Chocolate Bourbon Tart


  • 450g Plain flour
  • 150g Icing sugar
  • 1 Pinch Salt
  • 225g Unsalted butter
  • 1 Egg
  • 1 tbsp Milk

For the Filling:

  • 3 Eggs
  • 1 Egg Yolk
  • 100g Castor sugar
  • 350g Plain chocolate
  • 50g Butter
  • 25ml Double Cream
  • 50ml Dark Rum



1. Shift flour, icing sugar and salt together. Rub the in the butter to give bread crumb texture.
2. Beat the egg with the milk and work into the the mix to form a dough.
3. Wrap in cling film and leave to rest in the fridge for 20 minutes.
4. Roll out pastry and use to line a 20cm flan case. Line the pastry with grease proof paper, fill with baking
beans and bake blind in a pre heated oven for 20 minutes. Remove the beans and leave to cool.
5. Whisk the eggs, yolk and sugar together until light and doubled in volume.
6. Melt the chocolate, butter, cream and rum together in a bowl over a pan of hot water. Carefully fold in the eggs until well melded.
7. Pour mixture into the cooked pastry case and bake in a pre heated oven for about 15 minutes until set.
8. Leave to cool and rest before taking the flan ring off. Serve with double cream and a drizzle of melted chocolate.

Products Used

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