marco pierre white's chocolate tart
Ingredients
For the pastry:
- 175 g butter
- 75 g icing sugar
- 25 ml cold water
- 250 g plain flour
For the filling:
- 250 g Valhrona Equatorial chocolate broken into pieces
- 2 eggs
- 100 ml milk
- 175 ml double cream
- more chocolate and icing sugar to garnish
Instructions
For the pastry:
- If possible use a stand mixer. Cream together the butter and sugar until soft. While the machine is running slowly add the yolks and increase the speed until well combined.
- While still running, add the water, followed by the flour. Mix for 3 more minutes so it is thoroughly combined.
- Wrap in cling film and rest in the fridge for at least 1 hour before using.
For the filling:
- Preheat the oven to 180°C.
- Roll out your pastry to line a 20cm tin with removable base. Allow the pastry to overhang and line with paper and baking beans. Blind bake for 15 minutes, then remove the paper and beans and bake for a further 15 minutes.
- Melt the chocolate gently in a bowl in a microwave. Whisk the eggs together in a large bowl.
- Bring the milk and cream to the boil in a pan, then pour over the eggs, whisking constantly.
- Pass this mix through a sieve on to the chocolate and mix really well. It will look like it's not doing much then suddenly bind. Pour this into the blind baked pastry case.
- Put the tart into the oven, and immediately turn the oven off. Leave the tart in the oven for 45 minutes, and then cool on a rack for another hour. Trim the excess pastry.
- For best results, refrigerate overnight then allow to come back to room temperature before decorating with shaved chocolate and icing sugar, and slicing into ten wedges.
Video
Notes
Use the best quality chocolate you can afford, it is the single strongest flavour in this tart.