A delightful chocolate tart that will impress all your guests
Ingredients
For the Pastry
- 110 g / 4oz butter, diced
- 175 g / 6oz plain flour
- 55 g / 2oz caster sugar
- 1 egg yolk
- pinch of salt
- 0.50 tblsp cream
- 1 lb chocolate
For the Chocolate tart mix
- 1 tsp cocoa powder
- 4 eggs
- 3 oz caster sugar
- 0.50 pint cream (boil together)
- 0.25 pint milk
Method
- To make the pastry, place the butter, flour, salt and sugar in a food mixer and blend.
- Add the yolk and cream, and mix together. Do not over-work or the pastry will be tough.
- Cover in cling film. Chill for one hour.
- Roll out the pastry onto a nine-inch flan tin and blind bake for 20-30 minutes, or until golden brown.
- For the chocolate tart start by placing the chocolate, cocoa powder, eggs and sugar in a bowl.
- Boil cream and milk together. Pour the hot milk-cream mix over the chocolate mix and whisk until smooth, then pass through a sieve.
- Pour onto baked sugar pastry case and bake at 100°C for 30-40 minutes, or until there’s a slight wobble in the centre.
- If you have remaining mixture, this will keep for up to a week in the fridge.