Baked French Chocolate Tart
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|600 g||Valrhona chocolate, (70 per cent cocoa solids)|
|1 to serve||Vanilla ice cream|
- Preheat the oven to 180 degC. Grease a 22cm diameter tart tin with a removable base with butter, and dust with flour.
- Remove the pastry from the fridge and knead gently to make the dough pliable.
- Lightly flour the work surface and roll the dough out to about 3mm in thickness.
- Roll the pastry on to the rolling pin and drape over the tin.
- Using a small ball of excess dough, gently ease the dough into the tin. (This allows you to press the dough into the tin without tearing it; the heat from your hands can make the pastry delicate.)
- Trim some of the excess pastry from the tart case but leave a good 5cm overlap. (This will help prevent shrinkage when baking blind.)
- Place the prepared tart case on to a baking tray, line it with baking paper and fill with baking beans.
- Refrigerate for 20 minutes. Place the tart case in the oven for 10 minutes, or until the edges have started to colour.
- Remove from the oven, trim the excess pastry from around the edges and lift out the baking paper with the beans.
- Return the tart case to the oven to cook for a further 10-15 minutes, or until it is lightly golden.
- Remove from the oven and set aside. Turn the oven down to 110 degC.
- Chop the chocolate into small pieces and place in a bowl.
- Bring the cream, milk and sugar to the boil, pour on to the chocolate and stir until the mixture becomes dark and glossy (about 5 minutes).
- Whisk the eggs together, stir into the chocolate mixture and pass through a chinois or your finest sieve.
- Pour the chocolate mixture into the prepared tart case.
- Bake for 40 minutes, or until the tart has set around the outside but still has a slight wobble in the centre.
- Remove the tart from the oven and allow to cool for about two hours before cutting and serving.
- Serve with vanilla icecream.