250g cake flour
100g butter, cubed
100g icing sugar, sifted
a pinch of salt
Crème au chocolat:
170g dark chocolate, chopped
1 whole egg
1 egg yolk
170ml + 170ml cream
For the pastry:
Add the flour, butter and icing sugar to a food processor and process until the mixture is the size of peas.
Whisk the eggs together and with the engine running, add a few drops of the egg at a time until the mixture JUST comes together.
Fold and push the pastry together with the heel of your hand until it is smooth.
Wrap with plastic wrap and refrigerate for 2 hours.
Preheat your oven to 180℃ and spray a 22cm flan tin/loose bottom tart tin with cooking spray.
Roll the pastry out to a 3mm thickness and line the bottom and sides of the baking tin.
Prick the bottom with the tines of a fork and bake blind – lined with baking paper and baking beans – for 20 minutes.
Remove the paper and beans and bake the shell for another 15 minutes.
Remove the tart shell from the oven and allow to cool.
For the filling:
Turn your oven down to 160℃.
Add the chocolate to a heatproof bowl set over a saucepan with simmering water and allow to melt completely.
Remove from the heat and set aside.
Add the whole egg, the egg yolk, sugar and 170ml cream to a mixing bowl and whisk together.
Pour the other 170ml cream into a small saucepan and bring to the boil over medium heat.
Remove the cream as soon as it boils and wait one minute.
Pour half the cream in a very, very thin stream onto the egg mixture while whisking continuously. Pour slowly, whisk quickly!!
Now pour the egg mixture back into the saucepan and place over a very low heat.
Whisk the mixture until it thickens and has the consistency of custard.
Pour the mixture over the melted chocolate, add the vanilla and stir with a spatula until combined.
Scrape into the tart shell and bake for 10 minutes.
Remove from the oven and cool for at least 2 hours before serving.