Serves 8

Ingredients

PASTRY

  • 100G DICED BUTTER
  • 80G ICING SUGAR
  • 210G PLAIN FLOUR
  • 1 EGG
  • 1 EGG YOLKS

TART FILLING

  • 380G GOOD QUALITY DARK CHOCOLATE
  • 265G DOUBLE CREAM
  • 150G MILK
  • 3 EGGS

 

Method

PASTRY

  1. PLACE THE BUTTER, ICING SUGAR AND FLOUR INTO A FOOD PROCESSOR AND BLEND TOGETHER
  2. WHISK TOGETHER THE EGG AND EGG YOLK AND ADD TO THE MIXTURE, BLEND TO BRING EVERYTHING TOGETHER
  3. REMOVE FROM THE FOOD PROCESSOR WRAP IN CLING FILM AND REST IN THE FRIDGE FOR 30 MINUTES
  4. WHEN RESTED ROLL OUT AND LINE A 20CM DEEP TART CASE AND REST IN THE FRIDGE FOR ANOTHER 30 MINUTES
  5. WHEN RESTED LINE THE TART WITH BAKING PARCHMENT, FILL WITH BAKING BEANS AND BLIND BAKE AT 180oC UNTIL COMPLETELY COOKED (APPROX 20-30 MINUTES) , REMOVE FROM THE OVEN AND TAKE OUT THE BAKING BEANS

TART FILLING

  1. MELT THE CHOCOLATE OVER A BANMARIE
  2. BRING THE CREAM AND MILK TO THE BOIL
  3. WORKING WHILE EVERYTHING IS STILL HOT, WHISK THE EGGS TOGETHER THEN WHISK IN THE HOT MILK AND CREAM MIXTURE
  4. THEN WHISK THE CREAM AND EGG MIXTURE INTO THE HOT MELTED CHOCOLATE
  5. POUR INTO THE TART CASE AND PLACE INTO THE OVEN
  6. CLOSE THE OVEN DOOR AND TURN THE OVEN OFF
  7. AFTER 45 MINUTES REMOVE THE TART FROM THE OVEN, TRIM THE EDGES OF THE PASTRY AND TURN OUT FROM THE TART CASE
  8. COOL TO ROOM TEMPERATURE THEN SERVE WITH ICE CREAM