Chocolate Custard Tart

Serves: 6 -8

Utensils: 23cm loose base tart tin

Suitable-for-Freezing

base only

INGREDIENTS

  • 1 x 300g sheet Careme Dark Chocolate Pastry, Thawed
  • 200g good-quality dark chocolate, melted
  • 300ml thickened cream
  • 50ml full cream milk
  • 2 large free range eggs
  • 50g caster sugar

METHOD

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Pre heat oven to 170c fan forced (190c non fan). Lightly dust work surface with flour and roll the pastry out a little further to give you an extra 2cm all round. Use a 26cm round plate as a template to cut a circle.

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Line the 23cm tart tin with the pastry, gently push the pastry into the tart, line with baking paper and fill with baking weights, making sure you fill the weights to the top of your tart to support the sides during baking.

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Bake for 20 minutes, then remove weights and return to oven for a further 5 minutes. Once pastry case is baked reduce oven temperature to 160C fan-forced.

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Melt the chocolate in a bowl placed over a saucepan of simmering water, making sure the bowl does not come into contact with the water.

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Heat the milk and cream in a pan (do not boil), then slowly pour onto the melted chocolate stirring until smooth.

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Whisk together the eggs and sugar then combine with chocolate cream.

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Place the tart shell on a baking tray, take it to the oven, rest half the baking tray on the oven rack and pour in the chocolate cream filling.

Gently push into the oven and bake for 40 – 45 minutes. Remove from oven, the filling will wobble slightly but eventually sets in the pan.

Leave to cool for at least 20 minutes before removing from tart shell and dusting with cocoa powder, serve with thick cream.

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