You will need a 25.5 x 3.5cm tart dish.
Preheat oven to 200°C (180°C with fan) Gas mark 6. Line a tart dish with the pastry and blind bake for 10 – 15 minutes till cooked and beginning to turn golden. Remove from the oven and allow to cool before removing the baking beans.
To Blind bake: Lightly grease a tart case then line with a thin layer of pastry. Cut a circle of baking paper an inch larger than the tart. Line the pastry with baking paper and then fill with baking beans; this will weigh down the pastry as it cooks. Bake until cooked and turning golden round the edges.
Turn the oven down to 160°C (140° C with fan) Gas mark 3 . Pour the Carnation® Chocolate Filling and Topping into a mixing bowl and add the 2 eggs. Mix gently until smooth (avoid making too many bubbles) and pour into the tart case.
Place in the centre of the oven for 25-30 minutes or until the filling is set and starting to rise. Remove and allow the tart to cool completely before cutting.
For a shortcut use a precooked pastry case and ignore Step 1.
Recipe courtesy of Carnation®