← Nouns Cooking · French

Ingredients

• 300 g sweet shortcrust pastry (pâte sucrée)
• 200 g dark chocolate (60–70%), chopped
• 250 ml double cream
• 80 ml whole milk
• 30 g caster sugar
• 2 eggs, beaten
• 1 pinch flaky salt
• 1 tbsp cocoa powder, to dust (optional)

Method

1. Roll out the pastry and line a 23 cm tart tin with a removable base. Prick the base and chill for 30 min.
2. Heat the oven to 180°C (160°C fan, 350°F). Line the pastry with baking paper and beans and bake for 15 min, then remove the paper and beans and bake for 8–10 min more until golden and crisp. Lower the oven to 150°C (130°C fan, 300°F).
3. Bring the cream, milk and sugar just to the boil, pour over the chopped chocolate and leave for 1 minute. Stir gently from the centre until smooth.
4. Let it cool for a few minutes, then whisk in the eggs and salt until glossy, without creating bubbles.
5. Pour into the pastry case and bake for 15–18 min, until the edges are set but the centre still has a slight wobble.
6. Cool in the tin for 1 hour before slicing. Dust with cocoa and serve at room temperature with crème fraîche.

Tips

• Do not chill before serving or the filling loses its silky texture.
• Contains gluten, egg and milk.

Sources

Written in our own words after cross-checking these recipes:

French Cooking Academy David Lebovitz BBC Good Food