A recipe designed by the wonderful Rutland Hotel in Edinburgh.
Ingredients
For the Sweet Pastry
- 500g plain flour
- 2 egg yolks
- 250g unsalted butter
- 1 whole egg
- 125g icing sugar
- 30 ml double cream
For the filling
- 375 g Divine Milk Chocolate
- 3 whole eggs
- 2 egg yolks
- 200 ml double cream
- 175ml milk
Method:
For the Sweet Pastry
- Place all the sweet pastry ingredients in a food processor and mix until it forms a paste.
- Remove and wrap in cling film and rest in the fridge for 30 minutes
- Line a 30cm/ 12” tart case with the sweet pastry and allow to rest for a further 30 minutes.
- Blind bake at 170˚c until the pastry case is light golden brown
For the filling
- For the filling melt the chocolate in a bain marie
- In a separate pan bring the milk and cream to the boil.
- Whisk the eggs. Pour the hot milk and cream mixture onto the eggs, whisking continuously.
- Pass through a fine sieve and pour onto the melted chocolate and whisk.
- Pour the chocolate mixture into the baked tart case.
- Place the tart in a preheated oven (160˚c) and cook for 10 minutes.
- Turn the oven off and leave the tart in the oven for a further 10 minutes. The tart should have a slight wobble in the middle when cooked.
- Allow to cool and serve simply with crème fraiche or ice cream. The tart should be served at room temperature