As mum to 15 hen girls, I’m constantly looking for delicious ways to use up eggs. So I’ve created this velvety baked slice which is perfect for using several eggs in one recipe while creating something delicious to enjoy. I struggled a bit with what to call this recipe. It’s not quite a custard tart, nor is it a ganache, so I’ve simply named it my rosemary-infused chocolate slice with nut crust—which I think describes it perfectly.

For flavour, I’ve paired rosemary and chocolate—a classic combination that works beautifully together, elevated with a touch of sea salt.

To make this tart a little different (and with a little more protein as I’m all about upping my proteins at the moment), I’ve used a nut base as the crust instead of traditional pastry. The toasted nuts add wonderful texture.

I’ve also kept refined sugar to a minimum in this recipe, adding in pure maple syrup to complement the flavours. Unlike refined sugar, maple syrup contains beneficial minerals and antioxidants while providing natural sweetness. I recommend using 85% dark chocolate for this recipe—any higher percentage will require additional sugar or maple syrup to balance the bitterness.

My favourite addition is the chia seeds, which are virtually tasteless in the chocolate filling but pack an impressive nutritional punch with omega-3 fatty acids, fibre, and protein. They also help create an even silkier texture as they absorb liquid and form a subtle gel.

For me, sea salt flakes are an essential finishing touch, as they make the chocolate taste better by cutting through the sweetness and bringing out the deeper flavours.

You’ll find the link to the tin I used in this recipe here. I hope you enjoy this delicious treat.

Rosemary-Infused Chocolate Slice with Nut Crust

Ingredients

For the Nut Crust:

• 250g mixed nuts (almonds, hazelnuts, and walnuts work well)
• 95g unsalted butter, melted
• 25g caster sugar
• 15g pure maple syrup
• Pinch of salt

For the Chocolate-Rosemary Filling:

• 4 large eggs
• 50g caster sugar
• 1 tbsp pure maple syrup
• 300ml double cream
• 125g dark chocolate (85% cocoa solids), finely chopped
• 2 sprigs fresh rosemary
• ¾ tsp vanilla extract
• 1 tbsp chia seeds
• Pinch of salt

For Garnish:

• Fresh rosemary, chopped
• Sea salt flakes

Instructions

Prepare the Nut Crust:

1. Preheat oven to 180°C (fan 160°C).
2. Toast the nuts on a baking tray for 8-10 minutes until fragrant and lightly golden. Allow to cool slightly.
3. Pulse the nuts in a food processor until coarsely ground (not too fine – you want some texture).
4. Mix ground nuts with melted butter, sugar, maple syrup, and salt until well combined.
5. Press the mixture firmly into the base and sides of a 36x26cm rectangular tart tin.
6. Bake for 12-15 minutes until lightly golden. Remove and cool completely.

Prepare the Chocolate-Rosemary Filling:

1. Reduce oven temperature to 150°C (fan 130°C).
2. In a medium saucepan, heat the cream with rosemary sprigs until it just comes to a simmer. Remove from heat, cover, and let infuse for 20 minutes.
3. Remove the rosemary sprigs, squeezing any cream back into the pan. Return cream to a gentle simmer.
4. Place chocolate in a heatproof bowl. Pour hot cream over chocolate and let stand for 2 minutes, then stir until smooth.
5. In a separate bowl, whisk eggs, sugar, maple syrup, vanilla, and salt until combined but not frothy.
6. Gradually whisk the chocolate-cream mixture into the egg mixture until completely incorporated.
7. Strain the mixture through a fine-mesh sieve into a jug to remove any egg solids or remaining rosemary fragments.
8. Once strained, stir the chia seeds into the smooth chocolate mixture until evenly distributed.

Assemble and Bake:

1. Place the cooled crust on a baking sheet.
2. Pour the chocolate mixture into the crust, filling it almost to the top.
3. Carefully transfer to the oven and bake for approximately 25 minutes, or until the edges are set but the center still has a slight wobble.
4. Remove from oven and cool completely at room temperature, then refrigerate for at least 3 hours or overnight.

To Serve:

1. Remove tart from refrigerator 30 minutes before serving.
2. Garnish with fresh rosemary sprigs and a sprinkle of sea salt flakes.
3. Slice into rectangular portions.

Notes:

• This tart keeps well in the refrigerator for up to 3 days.
• Serves 8-10 people