DAY 58, CHOCOLATE TART

I seem to have fallen into the routine of making something sweet for Pete to take to work on Wednesdays. I've made all sorts including Hot Cross Buns, Carrot Cake and Sticky Toffee Pudding cupcakes but this week is the last week (back to school on Monday) so we're finishing on a high!

Ingredients

for the pastry

200g flour

100g cold butter, cubed

1/4 tsp. salt

1 egg, whisked with a splash of water

for the filling

250ml cream

2 tbsp sugar

pinch salt

400g (60-70%) chocolate, very finely chopped

75ml milk

Preheat oven to 180ºC fan.

Put flour, cold cubed butter and salt into a food processor (or rub together in a bowl). Pulse to form fine bread crumbs.

Whisk 1 egg with a splash of water. Add to the pastry and process until it forms a ball.

Chill in the fridge for 1/2hr

Flour work surface, pastry and rolling pin.

Roll out so the pastry is large enough to line the bottom and the sides of the tin.

Roll the pastry over the rolling pin to lift it over the baking tin

Ease the pastry into the base of the tin and press gently into the flutes

Trim the edge, prick the base with a fork and chill in the fridge for 1/2hr. 

Line with foil and fill with baking beans and bake for 15 minutes.

Remove from the oven to take out the baking beans.

Return to the oven to bake through completely - about 8 minutes. Allow pastry case to cool.

Meanwhile, heat the cream, sugar and salt to just below boiling point

Pour over the finely chopped chocolate and stir until chocolate is completely melted

Allow to cool a little and then add milk. Stir until the mixture is smooth and glossy.

Pour into pastry shell. Level and smooth using the back of a spoon. 

Cool at room temperature and then chill (preferably overnight)

Serve in slices, with an extra dollop of cream!