- SHORTCRUST PASTRY
- 500g cake flour
- 200g (1 cup) icing sugar
- 400g (2 cups) butter
- 4 large egg yolks
- 10ml (2 tsp) vanilla extract
- 400ml fresh cream, boiled
- 280g best quality couverture chocolate
- 6 large egg yolks
For the pastry, sift the flour and sugar together. Add the butter and rub in gently until the mixture resembles fine breadcrumbs.
Add the egg yolks and vanilla extract and gently mix into the flour mixture. Be careful to not overwork the pastry. Form into a ball, cover and rest for about 1 hour.
Preheat the oven to 180°C.
Roll out the pastry and line a 24cm loose-bottomed tart case and bake blind until crisp. Remove and allow to cool completely.
For the filling, pour the cream over the chocolate and allow it to rest forabout 10 minutes.
Mix in the egg yolks and pour into the cooled tart case. Bake until nearly set.
Cool and serve with ice cream.