This tart is perfect to celebrate Easter but when it comes to chocolate I think most of us agree that anytime is the right time to eat this!
This recipe (only very slightly adaped) is from Rachel Allen’s excellent book ‘Bake’.
For the sweet pastry:
200g (7oz) plain flour, sifted
1 tablespoon of icing sugar
100g (3-1/2 oz) chilled butter, cubed
1/2 – 1 medium egg, beaten
For the tart:
1 x quantity of sweet pastry (using the above)
175 ml (6 fl oz) double cream
125 ml (4 fl oz) milk
125g (4 -1/2 oz) milk chocolate, chopped
175g (6 oz) good quality dark chocolate, chopped
2 eggs, well beaten
Optional decoration (for Easter) …
250g (9 oz) sugar-coated chocolate eggs, to decorate
Otherwise … a handful of toasted almonds or chopped pecan or pistachio nuts.
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You will also need a 23cm (9 in) diameter tart tin
First, make the pastry … Place the flour, icing sugar and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz. You can add a little more egg, but not too much as the mixture should be just moist enough to come together. (If making by hand, rub the butter into the flour and sugar until it resembles coarse breadcrumbs then using your hands, add just enough egg to bring it together).
Then, with your hands, flatten out the ball of dough until it is about 2cm (3/4 in) thick. Wrap it in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes. (‘Resting’ the pastry like this is important because it stops it becoming too sticky and reduces shrinking during cooking).
Once the pastry is rested, preheat the oven to 180C / 350F / Gas mark 4. Roll out the pastry to no more than 1/4 inch thick (Rachel recommends placing the pastry between two sheets of cling film to do this) making it big enough to line the tart tin. Bake the tart blind at the above temperature for 15-20 minutes or until the pastry feels dry.
To make the filling …
1. Heat the cream and milk in a saucepan to boiling point then immediately take off the heat and stir in the chocolate to melt. Allow to cool slightly for a few minutes, then stir in the beaten eggs.
2. Pour the chocolate mixture into the baked pastry case and bake in the oven for 15-20 minutes, or until just softly set.
3. Allow the tart to cool for 20 minutes before removing from the tin.
If serving at Easter time, you can decorate with sugar-coated chocolate eggs. Alternatively at other times of the year add a handful of toasted hazlenuts to the chocolate mixture and bake as step 2.