2oz/50g dark chocolate, for coating the cooked tart case
For the Filling
100g/3½oz dark chocolate (50% cocoa solids)
200g/7oz dark chocolate (60% cocoa solids)
300ml/10½ floz double cream
1 whole egg
1 egg yolk
½tsp crushed chilli flakes
Method (click to mark as completed)
To make the pastry, cream the butter, sugar, and vanilla until well combined using the Russell Hobbs Allure Hand Mixer, add egg and beat thoroughly.
Sieve the flour and corn flour into the bowl and fold together to form a cohesive dough. Wrap in cling film and chill for at least 30 minutes until firm.
When the pastry is ready, roll out on a floured work surface to about 5 mm/ just under ¼ inch thick and use to line a 22cm/9" fluted tart tin, place the tart case in the refrigerator for 10 minutes, any spare pastry may be frozen.
Preheat an oven to 210°C, 190°C fan assisted, Gas Mark 6, line the inside of the tart case with baking parchment and fill to the top with baking beans.
Place on a preheated baking tray and bake for 10 minutes before reducing the temperature to 190°C, 175°C fan assisted, Gas Mark 4 for a further 5 minutes, carefully remove baking beans and return to the oven for 5-10 minutes until golden. Take out of the oven and allow to cool.
Melt the 2oz/50g dark chocolate, reserved for coating, and paint the inside of the tart case using a pastry brush, set the tart case to one side.
Break the 2 grades of dark chocolate into the Russell Hobbs Allure mini ball chopper and process until roughly ½cm/ ¼"sized pieces are formed, place in a large bowl. It may be necessary to do this in a few batches.
To make the egg custard base, in a jug lightly blend the whole egg and egg yolk with the Russell Hobbs Allure hand blender, just so as to combine. In a pan, heat the double cream, milk and chilli flakes and bring to the boil, pour onto the egg mixture and blend immediately.
Completed steps (click to remove last step)
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