Jacqui Murdoch submitted this recipe for our special occasion dessert reader recipe competition. Jacqui says: "I love this recipe because it is decadent and tastes divine - like something from a French patisserie! Friends and family can't get enough of it."
Ingredients
100 g | Plain flour |
50 g | Icing sugar |
50 g | Butter, diced |
1 large | Egg yolk |
1 Tbsp | Cold water, give or take |
Filling
100 g | Butter |
150 g | Dark chocolate, finely chopped (Main) |
150 g | Golden caster sugar |
75 g | Plain flour |
6 medium | Free-range eggs |
To serve
1 sprinkle | Icing sugar |
1 bottle | Cream, for pouring |
Directions
- For the pastry, put flour and icing sugar in a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
- Add the egg yolk and water and mix until it comes together to form a firm dough. Wrap in cling film and leave to rest in the fridge for about 30 minutes.
- Preheat the oven to 200C (180C fan). Dust the work surface with flour and then roll out the pastry as thinly as you can to a circle - about 5cm/2in larger than your flan tin. Line the tin with pastry. Don't worry if the pastry breaks a little, it is easy to patch up. Leave to chill in the fridge for 15 minutes.
- Prick the base of the pastry with a fork and line the pastry case with a circle of baking paper or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown, then remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and dried out.