Foxy chocolate tart recipe

Ingredients

• 125 g butter
• 255 g plain flour
• 50 g sugar
• 1 egg, plus extra for brushing
• 250 ml double cream
• 150 ml whole milk
• 425 g chocolate, broken into pieces
• 2 eggs

Method

1. Heat the oven to 180°C (gas 4). Pulse the butter, flour and sugar in a food processor until the mixture resembles fine crumbs, then add one egg and bring the pastry together.
2. Shape the dough into a thick cylinder, wrap it and refrigerate for at least 1 hour.
3. Roll the chilled pastry to roughly the thickness of a pound coin and line a 20cm tart tin. Line with foil, fill with baking beans and bake for 15 minutes.
4. Remove the foil and beans. Brush the pastry with beaten egg and bake for a further 2 minutes.
5. Reduce the oven to 120°C or the lowest gas setting. Bring the cream and milk just to the boil and pour them over the chocolate. Leave for 1 minute, then stir until smooth and whisk in the two eggs.
6. Fill the pastry case and bake for about 1 hour, until the filling is set at the edge but retains a slight wobble in the centre.