Get creative in the kitchen with celebrity chef Nigel Brown. Each week the Yorkshireman will bring you a new and exclusive recipe to tempt your taste buds.
One of the best bits about making chocolate tart is that not only can you prepare it hours before your guests arrive (so that's one less thing to stress about) it also looks pretty darn impressive.
Oh and this one tastes pretty special too!
For the shortcrust:
225g plain flour, plus extra for dusting
75g icing sugar
Pinch of salt
1 free-range egg yolk
1 free-range egg
For the filling:
450ml single cream
600g milk chocolate
150ml whole milk
3 free-range eggs
1 For the shortcrust, mix together the flour and sugar, then rub together the flour, sugar, salt and butter until the mixture resembles breadcrumbs. Then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball. Wrap the dough and chill for at least half an hour.
2 Preheat the oven at 160°C/Gas 3.
3 Roll out the pastry on a lightly floured surface to 2mm thickness. Use to line a 28cm/4cm tart ring placed on a baking sheet. Rest the lined tart ring in the fridge for 20 mins.
4 Line the filled tart ring with greaseproof paper and fill with baking beans to keep the dough from losing its shape, and bake blind for about 20 mins. Remove the greaseproof paper and baking beans and return to the oven for 5 to 8 mins or until the shortcrust is starting to turn golden.
5 Turn the oven down to 140°C/Gas 1.
6 For the filling, bring the cream and milk to the boil and pour over the chocolate and stir until chocolate and cream are mixed. Allow to cool for 5 mins. Beat the eggs then add to the chocolate and mix well.
7 Fill the shortcrust with the chocolate filling. Carefully place in the middle of the oven and bake for 30 to 40 mins. or until the filling appears set but with a slight wobble.
8 Allow to cool to room temperature before serving.
Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk
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