Decadent Chocolate Tart

Short Crust Pastry

240g plain flour, sifted

180g unsalted butter, roughly chopped

2 tbsp iced water

Chocolate Filling

300ml thickened cream

1 tbsp castor sugar

100g unsalted butter

400g dark chocoalte, roughly chopped

100ml milk

1. Preheat oven to 200oC. Grease 26cm non-stick loose bottom flan tin.

2. To make pastry: Rub butter and flour together. Add water. Roll into a ball and chill for 30 minutes.

3. Roll pastry into tin. Patch areas that break. Chill again.

4. Blind bake with weights for 15 minutes. Remove weights and bake a further 5 minutes.

5. Place cream and sugar in a pan and bring to the boil. Take off heat immediately and add the butter and chocolate. Mix to combine. Cool slightly.

6. Pour the chocolate mixture into the pastry shell. leave to cool. Do not refridgerate!

7. Serve with cream or ice cream.

Delightful, Delicious, Decadent !!!

reference:  epicure chocolate, edited by Kylie Walker, Janes Chocolate Tart, pg 114