Ingredients
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Method
- 1
Rub the flour, butter and icing sugar together with your fingertips until like breadcrumbs. Add 1 egg yolk and 1 tbsp cold water and bring together into a dough. Wrap and chill for 30 minutes.
30 min - 2
Heat the oven to 190°C (170°C fan). Roll the pastry out and line a 23 cm tart tin. Prick the base, line with baking paper and baking beans.
- 3
Bake for 15 minutes, remove the paper and beans, brush with the second egg yolk and bake 8 minutes more until golden. Turn the oven down to 150°C (130°C fan).
23 min - 4
Heat the cream, milk and sugar in a pan until just steaming. Pour over the chocolate and leave 2 minutes, then stir until smooth.
- 5
Cool slightly, then whisk in the beaten egg. Pour the filling into the pastry case.
- 6
Bake for 15 to 18 minutes, until just set with a slight wobble in the middle.
16 min 40 s - 7
Cool completely, then chill for 1 hour before slicing with a hot knife.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
