Butter shortbread rolled like pastry to line a flan tin, cooked until just turning gold. Cover base while warm with fresh summer fruit, or compote. I used stoned cherries. Pour over a chocolate custard made with 75% dark chocolate, cream, egg yolks and full milk Cook slowly for about an hour and a half, until set. Serve warm, with more fruit and cream if you like.
What makes it the ultimate summer Seriously From Waitrose dessert?
Crisp, but melt in the mouth, shortbread, rich smooth creamy chocolate custard with a contrasting texture and the fresh bite of juicy cherries, makes each mouthful one of summer indulgence.