- 8
Ingredients
- 50 g dark chocolate , melted
- 6 eggs (2 whole, 4 yolks only)
- 180 g caster sugar
- 200 ml double cream
- 2 lemons , juiced
- icing sugar to dust
- SWEET PASTRY125g unsalted butter
- 90 g caster sugar
- 1 egg
- 250 g plain flour
Preparation
Step 1
To make the pastry put the butter and sugar in a food processor and whizz until just combined. Add the egg and whizz for 30 seconds. Add the flour and process for a few seconds until the dough just comes together, (add 1 tbsp cold water if the dough seems too dry). Knead lightly on a surface dusted with flour then shape into a flat disc and chill for 30 minutes.
Heat the oven to 190C/fan 170C/gas 5. Roll the pastry out and use it to line a 20cm loose-based tart in or tart ring. Leave the excess pastry hanging over the edge. Rest for 20 minutes in the fridge. Line the pastry with foil or baking parchment and baking beans. bake blind for 15 minutes, until the sides just begin to colour. Remove the beans and foil and bake for another 5 minutes or until the base is cooked and lightly golden.
Brush the base with the melted chocolate and cool. Lower oven to 110C/fan 90/gas 1/2.
Whisk the eggs, yolks and sugar together in a bowl and stir in the cream. Finally, add the lemon juice - this will thicken the cream.
Strain the filling through a fine sieve into a jug. Pour half of the filling into the pastry case and put the pastry case onto the bottom oven shelf, pull the shelf half out and, keeping the tin level, pour in the remaining filling. Carefully push the shelf back and bake for 50-60 minutes until the filling is almost set. It should have a slight wobble in the centre. Trim the pastry level with the top of the tin and leave it to cool completely.
Dust with icing sugar and run a cook's blowtorch over the surface to give a brûlée effect.