Belgian Chocolate Tart

Chocolate Tart

YIELD 10

Pastry-

• 340gms Flour

• 250gms cold diced butter

• 1 egg

• 1 egg yolk

• Pinch of salt

• Water to bind.

Method-

• Pulse the butter with the flour and salt until fine breadcrumb stage.

• Add eggs and water, blend until smooth.

• Warp in cling film and rest for 15 minutes.

• Roll pastry, line tart ring, Freeze for 10 minutes.

• Bake blind. Leave to cool.

Filling-

• 300gms Dark Chocolate

• 300gms Milk Chocolate

• 200gms caster sugar

• 300gms butter

Method-

• Slowly melt all ingredients over a bain marie until smooth.

• Taste to ensure texture is smooth and sugar is dissolved.

• Cool slightly and pour into cooked tart mould.

• Leave to set in the fridge overnight.