Amedei chocolate tart

servings8
60 minutes

Ingredients

Chocolate filling

  • 250g of 70% Amedei “chuao” chocolate
  • 150ml of double cream
  • 200ml of milk
  • 3 eggs

Pastry

  • 250g of butter
  • 250g of caster sugar
  • 500g of plain flour
  • 2 eggs

Method

1
To make the pastry base, take the butter at room temperature and mix with the sugar. Add the flour and rub the ingredients together until crumb-like
  • 250g of butter
  • 250g of caster sugar
  • 500g of plain flour
2
Create a well in centre of the mix and crack the eggs into it. Slowly work the eggs into the mixture until it forms a smooth dough. Wrap in clingfilm and leave to rest in fridge for 24 hours
  • 2 eggs
3
Once rested, roll out on a cold surface to a thickness of 4mm and line a 20cm diameter tart case with it. Leave to chill in a fridge for a further 2 hours
4
Heat the oven to 170°C/Gas mark 3. Add the baking beans to the tart and blind bake the case in the oven for 20 minutes
5
Remove the baking beans and cook for another 15 minutes with the surface exposed until pastry is crisp
6
Now make the tart filling. Heat up the milk and cream in a pan and pour over the chocolate. Mix until the chocolate has melted
  • 200ml of milk
  • 150ml of double cream
  • 250g of 70% Amedei “chuao” chocolate, chopped into pieces
7
Gently work the eggs into the chocolate mix until it is completely smooth
  • 3 eggs
8
Pour the tart mix into the tart case and bake in an oven for 45 minutes at 90°C/lowest Gas mark your oven will go to. Allow to rest and serve at room temperature