Saturday, 29 June 2013

EmBakes-Chocolate custard tart

Hello everybody,
Todays post is another EmBakes post and the recipe is from a magazine I am subscribed to called Baked & Delicious. Here it is...

Chocolate custard tart

Ingredients

For pastry case
175g unsalted butter, softened
50g caster sugar
250g plain flour, plus extra for kneading and rolling
1 egg yolk
1tbsp cold water
For the filling
300ml double cream
150ml milk
4 eggs
50g caster sugar
1tsp vanilla extract
1tbsp plain flour
150g dark chocolate
To serve
Extra thick double cream

Method

  1. To mkae the pastry, cream the butter and sugar together until light and fluffy. Mix in 50g of the flour. Add the egg yolk and then mix in the remaining flour, 1tbsp at a time. Finally add the water. Turn out the dough onto a floured boardand knead lightly until smooth. Wrap the doughin cling film and chill for 3 hours or longer.
  2. Preheat the oven for 200'c/400'f/gas 6. Put the quiche pan onto the baking sheet. Roll out the pastry onto a lightly floured board to a circle large enough to line the quiche pan. Trim the top, line the pastry case with greaseproof paper and fill with baking beans. Bake for 10 minutes, remove the paper and beans and bake for a further 10 minutes or until the pastry is golden. Lower the oven temperature to 180'c/350'f/gas 4.
  3. To make the filling, bring the cream and milk to the boil. In a large jug, whisk the eggs, caster sugar, vanilla extract and flour together. Stir the chocolate into the hot cream mixture.When the chocolate has melted, pour into the egg mixture, whisking until combined. Pour into the pastry case and bake for 20-25 minutes or until just set. Serve warm and accompany with extra thick double cream. If you don't want to eat it immediately reheat on a low heat for 10 minutes.
  4. And then you can eat it.
Toodles,

EmilyBelleBlogs x