- 175g plain flour
- 100g cold butter in small cubes
- 25g icing sugar
- 1 egg yolk + pinch salt
- 1 tbsp cold water
- 200g dark chocolate finely chopped (min 60% cocoa solids)
- 75ml full fat milk
- 125ml whipping cream
- 1 egg lightly beaten
- Start with the pastry. Rub the flour, butter and icing sugar until you get like breadcrumbs. You shouldn’t have lumps of butter. Tip the bowl and check the surface.
- Add the egg yolk and cold water. Form a dough, flat it a bit and wrap in cling film. Rest in fridge for 1h.
- Pre-heat oven at 220C. Prepare a try with baking paper and the tin on it. The tin can be from 20-28cm. The dough will cover all.
- Take the pastry out of the fridge. With your fingers, bend the edges of the pastry as they will be hard due to the butter.
- In a lightly dusted surface, roll the pastry with a pin. Add flour to the pin not the dough. Roll until you have 0.5cm thick (or so). Clean excess of flour.
- Roll the dough with the pin and then lay it over the tin. Gently push the pastry into the tin with your fingers. Be sure there are not air pockets between the tin and the pastry.
- Trim the top excess with the rolling pin. Then with your thumbs be sure the side of the tin are the same thickness with dough everywhere. Dont make it too thin!
- With a knife, trim the top, be sure that cut is even. Again with the edge of the knife, go through the top an separate a bit the pastry from the tin.
- With cling film or baking paper, cover the pastry. Then fill the pastry with rice, beans or similar. Be sure it is properly full.
- Bake for 15 minutes at 175C. Be sure the edges are golden brown.
- Remove beans/rice and bake for 5-10 minutes until bottom is baked.
- Remove from oven and leave to cool down.
- Prepare chocolate filling. Melt the chocolate using bain-marie.
- In another bowl, heat the milk and cream until boil.
- Pour the milk mix on to the chocolate. Whisk well until you have a smooth, glossy mix. Then add the egg and mix.
- Pour the chocolate mix into the tart and bake at 175C for 20-25m.
- It is ready when you tip the tart and the center hardly move. As well, the chocolate filling will raise a bit. Dont over bake it, the chocolate will break.
- Let it rest for 10 minutes until the chocolate is even with the tart. Remove the tin.
- Dust the top with icing sugar.
It was tasty. Although my “edges” were not great.