If you like chocolate, you're going to love this. It's pretty straightforward to make, so long as you follow the instructions. Do use icing sugar (confectionery sugar) in the pastry as it makes the texture crisper.Serving Size: 6-8 portions
Effort Level: Some effort
Shelf Life: 2 days in fridge
Ingredients:
For the pastry
160g unsalted butter - room temperature
60g icing sugar
200g plain flour
For the filling
200g dark chocolate 70% cocoa
75ml skimmed milk
125ml double cream
1 egg lightly beaten
Equipment:
Hand held electric whisk
2 mixing bowls
20cm flan tin
Tin foil and cling film
Rolling pin
Small whisk
Any kind of dried baking beans for pie crust
Here's What You Do:
Begin by making the pastry. Sift the icing sugar into a bowl (icing sugar makes a crisper pastry). Add the softened butter and beat with a hand held electric whisk until the mixture is light and fluffy. Sift the flour onto the mixture and bring everything together with a spatula until it forms a ball - no need to add any liquid as the butter will bind the pastry together. Wrap the pastry dough in cling film and refrigerate for at least half an hour to chill. When you're ready to bake the pastry case, preheat the oven to 200C/400F/Gas 6.
