1 | Blind bake 300 g Sweetcrust pastry (pâte sablée) to obtain a cooked tart case, and allow to cool.
Preheat oven to 150°C or 302°F. | |
2 | In a pan, put 100 ml milk and 250 ml cream, bring to the boil. | |
3 | As soon as it boils, remove from heat and add 200 g dark chocolate cut in small pieces. Mix until obtaining a smooth mixture. | |
4 | Break 2 eggs into a bowl and add 10 g Vanilla sugar. | |
5 | Beat to mix thoroughly. | |
6 | Then add beaten eggs to the chocolate mixture, and mix well. | |
7 | Pour the mixture into the pastry case. | |
8 | Cook about 15 minutes, watching carefully. The tart should still be the "trembling" slightly in the centre to be perfect. | |
9 | Remove from the oven and leave to cool on a rack (careful - it's very very fragile). Serve warm or cold the same day, while the pastry is still crisp and the chocolate creamy, a pure delight! | |
10 | For a professional look which eliminates small imperfections from the surface (like in the photograph), remember to pour the mixture into the tart through a very fine strainer. | |
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You can also add a delicious citrus fruit flavour to the chocolate, by adding a fine layer of
before pouring in the chocolate.