Chocolate Tart

For the pastry

• 200g sieved plain flour
• 125g unsalted butter
• 1 egg
• 50g sugar
• Vanilla pod (optional)

For the chocolate filling

• 2 eggs
• 175ml cream
• 100ml milk 
• 250g chocolate

Method

1. Rub the butter into the flour until the mixture resembles breadcrumbs.
2. Scrape seeds from vanilla pod and add.
3. Add the egg & sugar and mix - try to incorporate as much egg and sugar before you put your hands in.
4. Bring the dough together with hands.
5. Push down flat - cover in clingfilm and rest in the fridge until firm.
6. Flour your board and roll out the pastry to fit the tin (TOP TIP Only move the rolling pin back and forward turning the pastry as required).
7. Fold the pastry over your rolling pin and place in pastry case pressing gently into the base.
8. Using your rolling pin roll the excess pastry from the top of the pastry case.
9. Cover with cling film add baking beans and rest in the fridge for 20mins.
10. Remove cling film and put into the oven and bake for 20mins at 180 degrees.
11. In a bowl whisk the eggs until light and fluffy.
12. Add 175ml cream and 100ml milk to a saucepan and bring to the boil.
13. Pour the milk and cream over the chocolate and stir until the chocolate is melted.
14. Add the chocolate mixture to the eggs and stir until combined.
15. Remove the case from oven and seal base with egg yolks and pour in filling. 
16. Preheat oven to 180 degrees and once preheated turn oven off and put the tart in the oven and leave for 45mins.
17. Serve with some cream or ice cream.