Ingredients
(Short Crust Pastry)
125g unsalted butter
250g plain flour
55g icing sugar
(Chocolate filling)
225g good quality dark chocolate
125g unsalted butter
75g cocoa powder
150ml hot water
2x eggs
2x egg yolks
50g caster sugar
Method
Pastry
1. Mix butter and sugar until fluffy.
2. Add the icing sugar. To help bind add 2 tablespoons of cold water.
3. Chill for ½ an hour. Roll out into a 9inch tart case.
4. Blind bake until golden.
Chocolate Filling
1. Melt the dark chocolate and butter over a bain marie. Leave to melt.
2. Mix cocoa powder with 150ml of water then add 2 eggs and 2 egg yolks with sugar and mix.
3. Add together the melted chocolate and the cocoa powder mixture.
4. Pour into case and bake for 10 minutes at 200C.