Chocolate Tart

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

1. To make the pastry, place the butter, flour, salt and sugar in a food mixer and blend.
2. Add the yolk and cream, and mix together. Do not over-work or the pastry will be tough.
3. Cover in cling film. Chill for one hour.
4. Roll out the pastry onto a nine-inch flan tin and blind bake for 20-30 minutes, or until golden brown.
5. For the chocolate tart start by placing the chocolate, cocoa powder, eggs and sugar in a bowl.
6. Boil cream and milk together. Pour the hot milk-cream mix over the chocolate mix and whisk until smooth, then pass through a sieve.
7. 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.
8. If you have remaining mixture, this will keep for up to a week in the fridge.