Recipe of the month – June 2019

Milk Chocolate Tart

Pastry ingredients:

225g plain flour
75g caster sugar
150g butter
1 egg yolk
2 whole eggs 

Filling ingredients:

600g good quality milk chocolate
450ml double cream
150ml milk
3 eggs

  1. With a light touch, or using steel blades in a food processor, combine the flour, sugar and butter until it resembles rough crumbs.
  2. Mix the whole eggs with the yolk and add to the crumbs working it only to bring it together.
  3. Roll out the pastry evenly on a lightly floured surface or between two sheets of greaseproof paper, until the disc measures about 30cm in diameter.
  4. Use the rolling pin to ease the pastry into a 28cm loose bottomed tin.
  5. Use the rolling pin to ease the pastry into a 28cm loose bottomed tin.
  6. Use the rolling pin to ease the pastry into a 28cm loose bottomed tin.
  7. Pre-heat the oven to 160C.
  8. Line the pastry with greaseproof paper and fill up with ceramic baking beans.
  9. Bake for 20 minutes.
  10. Remove the tin and turn the oven down to 140C.
  11. Using a large metal spoon, scoop out the hot beans and carefully peel away the paper.
  12. Bring the cream and milk to a boil.
  13. Pour it over the chocolate broken into pieces.  Stir until cooled.
  14. Beat the eggs and add to the chocolate cream.
  15. Pour into the tart case, place it on a baking sheet and bake in the middle of the oven for 30-40 minutes or until set but with a slight wobble.
  16. Cool at room temperature.  Do not put in the fridge.

If you enjoy making this tart at home, why not come to one of our classes and learn how to make other delicious dishes. You will find details of all our classes here.