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Recipe: Chocolate Tart

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An easy and delicious recipe with gooey chocolate filling and a crispy crust. 


150 g Sweet shortcrust pastry
2 Eggs
60 g Dark chocolate
60 g Brown sugar
60 g  Butter
25 g Flour


  • Preheat the oven to 200 degrees C.
  • Roll out the pastry, line a flan tin and bake blind.

  • Melt the butter and add the chocolate, stir to dissolve.

  • Whisk the eggs and sugar together until light and pale.

  • Add the flour and stir in the chocolate butter mix.

  • Pour into the pastry case and bake at 180 C for 30 minutes until dry on top.

  • Leave to cool before serving.

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CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

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Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  fine wine and the art of hospitality led her to establish *Hay's Restaurant* in 1994 and the *New Zealand School of Food and Wine* in 1995 in Christchurch, New Zealand.

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