Now for something a little bit naughty!
Sweet pastry:
- 250g plain flour
- 70g golden caster sugar
- 150g butter
- 2 large egg yolks
Sift flour & sugar and then mix in butter & egg yolks to form a soft dough.
Chill for 20 minutes. Roll out and line a 10” pastry case. Blind bake for 20 minutes at 160′C.
Filling:
- 330ml cream
- 2 tsp caster sugar
- Pinch salt
- 120g butter
- 455g 70% dark chocolate
- 120ml cold milk
- Cocoa for dusting
Combine the cream, sugar & salt in large pan and bring to the boil – remove from heat, add butter & chocolate. Stir until melted and allow to cool. Add milk and stir until smooth & glossy. Pour into pastry case and allow to set in the fridge for 2 hours. Dust with cocoa before serving, serve with whipped cream and seasonal strawberries!!
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