This would have to be one of my daughters all time favourite desserts. She is a complete chocoholic (no idea where she gets it from ;) so this one is quickly devoured. Its a great dish to make as mini tarts also. Eb x
- 1 qty of EDC shortcrust pastry (note I usually add 20g icing sugar to it as wel)
- 120g milk
- 350g cream
- 220g dark chocolate
- 130g milk chocolate
- 1 tsp vanilla paste
- 2 eggs
Add milk, cream and vanilla to bowl and cook for 5 minutes at 100deg on Speed 3.
Add chocolate pieces and mix on Speed 4 for 30 seconds, leave in bowl to cool for 20 minutes.
Meanwhile roll out your pastry and blind bake for 10 minutes.
With blades running on Speed 4, add eggs one at a time and continue mixing for 30 seconds. Pour into tart shell and bake at 180deg for 20-30 minutes. Tart should still be wobbly in the middle!
Serve with double cream and fresh fruits.