Preheat oven to 200°C, fan 180°C, fas mark 6. Line a tart dish with the pastry and blind bake for 10–15 minutes until 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, fan 140°C, 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.
Cook's tip: For a shortcut use a precooked pastry case instead.
*All information included in this recipe has been provided by Nestlé UK.