For the pastry
450g plain flour
220g soft butter
150g icing sugar
2 eggs
Pinch sea salt
Method
Beat the butter until creamed.
Mix flour, sugar and salt together.
Lightly whisk eggs, add to the butter and continue to beat. Gradually add the flour mix.
Rest in fridge for at least an hour before rolling out half the mix for one tart.
Bake blind at 180c for 15 minutes. Egg wash and return to oven for 5 more minutes.
For the filling
500g chocolate melted (55% or close to it)
3 eggs
200ml milk
350ml cream
Method
Boil the milk and cream, whisk on to the eggs. Add to the melted chocolate.
Pour mix into the baked tart base and cook at 110c for 45 minutes or until the filling is set but with a slight wobble.
