510g Dark Chocolate (minimum 70% cocoa solids)
3 Eggs, beaten
200ml Milk
350ml Double cream
Pre-baked tart case (Sweet pastry recipe here)
- Melt the chocolate & reserve, Mix the milk & cream together.
- Bring milk & cream to the boil, pour on to the eggs, whisk together.
- Pass this mix straight on to the melted chocolate & combine.
- Pour straight into ready baked tart case, place into the preheated oven at 180°C and turn the oven off. DO NOT OPEN
- For a 12” case 40mins, for 8” 25mins.
Original recipe used in a 3 Michelin star kitchen