19.04.24
Ingredients
For the sweet dessert pastry case:
250g of plain flour
100g butter (room temperature)
100g of icing sugar
2 eggs
1 whole egg for egg washing
For the filling:
300g dark chocolate, finely chopped
300ml double cream
3 large eggs
Method
Place all the dry ingredients into a food processor until it resembles a crumble type mixture, beat eggs together and gradually add until the mixture starts to come together (you may not need all the egg, you are looking for a soft supple mixture not too crumbly or too wet). Bring together and roll out to the size of a 12” flan/pie dish. Blind bake at 160°C for 20 minutes, take out baking beans and bake for 4 minutes. Take out of the oven, apply an egg wash and bake for 4 minutes. Take out of the oven, apply egg wash again and bake for a further 4 minutes.
To make the filling, put the chocolate in a bowl set over a pan of barely simmering water. Leave to melt without stirring too much. Put the cream in a small pan and bring to the boil. Whisk the eggs in a large bowl, then pour over the cream, mixing the whole time. Add the chocolate to the cream mixture along with a pinch of salt. Mix well to combine.
Carefully pour the mixture into the tart case, place in the still hot oven and switch the oven off. After 20 minutes, remove and chill for at least 2 hours until set.
