BITTERSWEET CHOCOLATE TART
675ml double cream, 225ml milk, 780g dark chocolate, finely chopped, 4 eggs, beaten, 10" tart tin lined with pate sablee, chilled overnight.
Oven: 190C/Gas 5
Serves: 6/8
METHOD
Simmer milk & cream, remove from heat, add chocolate, stir until melted. Cool. Whisk in egg. Pour mix into shell. Bake until filling is almost firm but still trembling in center. Cool. Pastry. 1egg yolk, 2T ground almonds, 1/2 C icing sugar, sifted, 3/4C flour, sifted 21/2oz butter, soft, pinch salt Mix dry ingredients, rub in butter, add yolk, mix to a ball, do not over handle. Chill well. Line 10" tart tin, leave 1/2 " overhang, prick bottom, chill. Bake 5 mins remove overhang for a smooth rim, bake 15 mins till browned, cool & fill as above.