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

  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
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