Ingredients
- 125g salted butter (chilled)
- 1 x 55g egg
- 250g plain flour
- 25g icing sugar
- 1/2 tsp salt
- 1 vanilla bean
- Optional egg yolk for brushing
- 200g of 72% cocoa best quality dark chocolate
- 190ml pouring cream
- 80ml full cream milk
- 1 x 55g egg
Tart Shell
Filling
Serves: 8
Cooking time: 1 hour
Method
Preparation
For the Tart Shell
- Dice the butter into 1cm cubes.
- Lightly beat the egg with a fork and set aside.
- Scrape the seeds from the vanilla bean and incorporate into the flour mixture, then add the diced butter.
- Squeeze each sube of butter with some flour between your thumb and forefinger to create petals.
- Roughly mix the butter petals and flour with the finger of one hand then add the lightly beaten egg.
- Still using one hand, mix the dough without working until it comes together.
- Turn out the roughly formed dough onto a work surface. Using the palm of your hand press down and away from you to smear the dough. Repeat three times.
- Scrape the dough into a ball, wrap in cling film and flatten before refrigerating for one hour.
- Preheat the AEG Smart PyroLuxe Oven to 180°C on the True Fan function.
- To make the tart case, lightly flour the work surface and evenly roll the dough into a 12" circle. It should be around 3mm in thickness.
- Roll the pastry onto the rolling pin and unroll onto a 9" flted pastry tin. Push the dough into the sides of the tin then rmove any excess with a knife.
- Pinch up the edge to be 1/2cm above the rim of the tin. Prick the base with a fork and refrigerate.
- Line the tart shell with aluminium foil and fill with rice.
- Bake for 20 minutes on 180°C then remove the foil and bake until golden. A further 8 minutes should be enough.
- Remove from the oven, brush any cracks with an egg yolk then set aside.
- Set the oven to 110°C on the Conventional Cooking function.
For the filling
- Chop the chocolate and place into a mixing bowl
- Bring the cream and milk to boil in a small saucepan then pour over the chopped chocolate.
- With a wooden spoon or spatula, mix carefully without forming any bubbles until the mixture becomes smooth and silky in consistency.
- Lightly beat the egg then add to the chocolate mixture until fully incorporated.
- Pour the chocolate filling into the tart shell, place on a baking sheet and bake for a further 30 minutes, or until just set.
- Cool the tart to room temperature before serving, do not refrigerate.
To Serve
Top with whipped vanilla cream.
Appliance of choice for this recipe:
Recipe presented by AEG.
Appliance of choice for this recipe:
Recipe presented by AEG.
