Tart Dough

• 160g Butter (Room Temp)
• 285g Flour
• 35g Cocoa
• 155g Icing Sugar
• 1 ½ Eggs

1. Start by creaming the room temp butter and icing sugar with a paddle in your KitchenAid stand mixer.
2. Once creamed, add the egg slowly to the mixture.
3. Turn the mixer off, remove the bowl and fold in the flour and cocoa
4. Return the mixture to the mixer and mix on setting 3 until a dough is formed.
5. Remove dough from mixer, cling film and allow to rest for 2 hours in the fridge.
6. Remove from fridge and between two sheets of baking paper start to roll your dough until you have it 5mm thick.
7. Line your tart mould with dough, prick it with a fork all over to prevent it shrinking.
8. Let it rest in the fridge for 30 minutes before baking
9. Bake for 10-15 minutes at 180 degrees

Tart Filling

• 641ml Cream
• 175g Milk Chocolate
• 58g Dark Chocolate
• 7 Yolks
• 70g Sugar

1. Mix your milk and dark chocolate together.
2. Bring your cream to a simmer then remove from heat and pour over the chocolate. Mix to combine
3. Allow to cool to around 40-50 degrees
4. While this is cooling start to whisk your egg yolks and sugar in your KitchenAid stand mixer.
5. Continue whisking until the mix is light, fluffy and holds a ribbon
6. Start to fold the chocolate mix into the egg slowly in 3 batches until all is combined.
7. Pour into your bake tart shells until filled right to the top
8. Bake on 180 degrees. reduce the temperature by 10 degrees every 3 minutes until you reach 110 degrees then leave for 6 minutes, constantly checking. The tarts should have a slight wobble to them.
9. Cool tarts to room temperature then it cut in half.
10. Serve with some lightly whipped local cream with a bit of vanilla. And add a drizzle of olive oil and a sprinkle of salt while platting