A decadent dessert that will appeal to any chocolate or pastry lover.
For the tart shell:
Dice the butter into 1cm cubes.
Lightly beat the egg with a fork and set aside.
In a mixing bowl, sieve together the flour, sugar and salt.
Scrape the seeds from the vanilla bean and incorporate into the flour mixture then add the diced butter.
Squeeze each cube of butter with some flour between your thumb and forefinger to create petals.
Roughly mix the butter petals and flour with the fingers of one hand then add the lightly beaten egg.
Still using one hand, mix the dough without working until it comes together.
Turn out the roughly formed dough onto a work surface. Using the palm of your hand press down and away from you to smear the dough. Repeat three times.
Scrape the dough into a ball, wrap in cling film and flatten before refrigerating for 1 hour.
Preheat oven to 180°C.
To make the tart case, lightly flour the work surface and evenly roll the dough into a 12” circle. It should be around 3mm in thickness.
Roll the pastry onto the rolling pin and unroll onto a 9” fluted pastry tin. Push the dough into the sides of the tin then remove any excess with a knife.
Pinch up the edge to be ½cm above the rim of the tin. Prick the base with a fork and refrigerate.
Line the tart shell with aluminium foil and fill with rice.
Bake for 20 minutes on 180°C then remove the foil and bake until golden. A further 8 minutes should be enough.
Remove from the oven, brush any cracks with an egg yolk then set aside.
Set the oven to 110°C.
For the tart filling:
Chop the chocolate and place into a mixing bowl.
Bring the cream and milk to boil in a small saucepan then pour over the chopped chocolate.
With a wooden spoon or spatula, mix carefully without forming any bubbles until the mixture becomes smooth and silky in consistency.
Lightly beat the egg then add to the chocolate mixture until fully incorporated.
Pour the chocolate filling into the tart shell, place on a baking sheet and bake for a further 30 minutes, or until just set.
Cool the tart to room temperature before serving, do not refrigerate.
Top with whipped vanilla cream.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
As an AEG ambassador, this recipe is from Mark Best’s recipe booklet for steam and sous-vide cooking with AEG.
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