Baked Chocolate Tart
- 500g block of sweet pastry
- 435ml cream
- 300ml milk
- 835g dark chocolate pieces *
- 6 eggs, lightly beaten
Blind bake shell: Preheat oven to 150°C. Roll out pastry to line a 24cm pie dish, lay a piece of baking paper inside it and put in a handful of rice. Bake for 25 minutes, removing baking paper and rice for the last five minutes.
Reduce oven temperature to 130°C.
Bring cream and milk to the boil.
Mix in the chocolate until melted and emulsified.
Whisk into eggs and strain.
Pour the mixture into the pastry shell and bake for approximately 1¼ hours (it could take another 10-15 minutes longer).
* Alternatively, use white chocolate with three more eggs.