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A sweet treat for the weekend brought to you from Frazer Wilson Director of Culinary.

One of my family’s favourites, we’ve been enjoying this for many years and we will be cooking this for the VE day 75.    “It’s just so scrummy!” said my 6 year old!

Ingredients

Filling

  • 500g quality chocolate
  • broken into small pieces (we use ‘Lindt’)
  • 3 medium eggs
  • 200ml milk
  • 350ml double cream
  • Icing sugar to decorate

 


Sweet pastry

  • 175g unsalted butter
  • 75 g icing sugar, plus extra for dusting
  • 2 medium egg yolks
  • 250g plain flour
  • 25ml cold water

Sweet Pastry

 

  • To make the pastry, I use an electric mixer as it’s a bit of a non-traditional method of making pastry.

  • Beat the butter and icing sugar until soft and white. Add the egg yolks, beat in thoroughly, then scrape down the sides of the bowl and beat again.

  • Measure out 25ml cold water in a small jug. Add a little of the water and all the flour and mix together, scrape the sides of the bowl. Add the rest of the water and mix for a couple of minutes.

  • Remove from the bowl, shape into a ball, wrap in clingfilm and chill for an hour.

  • Roll out the pastry dusted with icing sugar until about 5mm thick. Lightly grease a 20cm loose-bottomed tin that is 4cm deep and line with pastry. Or similar size, we use an 18cm tin plus 2 individuals, as a grown-up treat!

 

Top Tip Don’t trim the edges of the pastry case, leave it over the edge. This will ensure that the pastry doesn’t shrink during baking.

 

  • Chill for 1 hour.

  • Preheat the oven to 180 C/fan 160 C/gas 4. Line the pastry case with baking paper, fill with dry rice and return the baking case t the oven for 5 minutes, until golden. Remove from the oven, leave to cool in the tin, then trim any pastry edges. Remember to leave the oven on ready for filled case.

 

Filling

  • Place the chocolate in a large heatproof bowl over a pan of gently simmering water. Allow to melt slowly, then remove from the heat.

  • Whisk eggs in a large bowl.

  • Place the milk and cream in a saucepan and bring to a gentle boil. Pour onto the eggs and quickly whisk together. Sieve the mixture onto the chocolate and mix well.

  • Pour the chocolate filling into the cooled tart case. Place the tart in the oven, close the door immediately turn off the oven. Leave for 45 minutes, until cool then remove from the oven and the tin. Dust with icing sugar, decorate with shaved chocolate, then cut into slices and serve.


It’s delicious served the same day, soft and rich…..However, any leftovers will keep in the fridge for a couple of days. If you’re lucky enough to have any…. Not in my house!!

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