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