This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat oven to 180°C. Grease a 22cm loose-bottom tart tin with butter and dust with flour.
2.Use the pastry sheets to line the tart case with 5cm overhang, rolling out and joining as needed. Place the tart case on a baking tray, line with baking paper and fill with baking beans. Refrigerate for 20 minutes.
3.Bake for 10 minutes, or until the edges of the tart have started to colour. Remove from the oven, trim the excess pastry from around the edges and lift out the baking paper with the beans. Return the tart case to the oven to cook for a further 10-15 minutes, or until lightly golden. Remove from the oven and set aside. Reduce oven temperature to 110°C.
4.Bring the cream, milk and sugar to the boil, remove from the heat, add chocolate and stir until the mixture becomes dark and glossy, about 5 minutes.
5.Whisk the egg lightly and stir into the chocolate mixture. Pass the mixture through your finest sieve to ensure it is completely smooth, then pour into the prepared tart case and bake for about 40 minutes, or until the tart has set around the outside but still has a slight wobble in the centre. Remove the tart from the oven and allow to cool for about 2 hours before cutting and serving.
6.Dust with cocoa and serve with vanilla icecream or softly whipped cream, if desired.
You could use a homemade chocolate pastry instead of shortcrust, if desired. The 5cm pastry overhang will help prevent shrinkage when baking blind. The mixture can be used to make single-serve tarts in individual tart tins.
Note
