Tarte Au Chocolat

METHOD

• 1)

  Preheat oven to 180C

• 2)

  Butter a 26cm X 2.5cm deep tart tin, with removable base

• 3)

  Butter the tin.

• 4)

  Roll the pastry to 3cm.

• 5)

  Line the tin, leaving a bit if overhang pastry dough (otherwise it will shrink while baking), cover with baking paper or aluminum foil and chill in the fridge for an hour to rest the dough.

• 6)

  Fill with baking beans and bake for 20min until the edges are golden then remove the baking paper or foil and bake for another 10-15 min until the dough is dry and the edges are golden.

• 7)

  Transfer to a rack to cool.
  Do NOT switch off the oven.

• 8)

  Melt the chocolate over a bain marie.

• 9)

  Crack the eggs into a large bowl.

• 10)

  Heat the cream and milk in a separate pot, bring to a boil then take of the heat for a few minutes before slowly trickling in a détendu stream into the eggs and whisking continuously to temper the eggs while avoiding turning them into scrambled eggs!

• 11)

  Using a fine mesh sieve, strain the egg and milk mixture into the melted chocolate and gently combine using a spatula (not a whisk to avoid creating bubbles).

• 12)

  Pour the velvety chocolate mixture into the cool baked tart crust and place in the oven. Switch OFD the oven, close the door and keep the tart knit for 17min.