A recipe designed by the wonderful Rutland Hotel in Edinburgh.
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


For the Sweet Pastry

  1. Place all the sweet pastry ingredients in a food processor and mix until it forms a paste.
  2. Remove and wrap in cling film and rest in the fridge for 30 minutes
  3. Line a 30cm/ 12” tart case with the sweet pastry and allow to rest for a further 30 minutes.
  4. Blind bake at 170˚c until the pastry case is light golden brown

For the filling

  1. For the filling melt the chocolate in a bain marie
  2. In a separate pan bring the milk and cream to the boil.
  3. Whisk the eggs. Pour the hot milk and cream mixture onto the eggs, whisking continuously.
  4. Pass through a fine sieve and pour onto the melted chocolate and whisk.
  5. Pour the chocolate mixture into the baked tart case.
  6. Place the tart in a preheated oven (160˚c) and cook for 10 minutes.
  7. 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.
  8. Allow to cool and serve simply with crème fraiche or ice cream. The tart should be served at room temperature
Print this page