AuthorAngélique WilsonThis tart is simple, classic and rich in flavour! The perfect dessert to serve at any dinner party and very easy to make.
Sieve the flour and salt.
Lightly rub in the butter to achieve a sandy texture.
Mix the sugar and egg until dissolved.
Make a well in the centre of the flour.Add the sugar and beaten egg.
Gradually incorporate the flour and butter and lightly mix to a smooth paste. Allow to rest before using.
Roll out the sweet paste and line a 20 cm flan ring. Bake the flan case blind.
For the filling, whisk together the eggs, yolks and sugar together to make a sabayon.
Bring the butter to the boil, remove and mix in the chocolate pistoles until they have all melted.
Once the sabayon is light and fluffy, fold in the chocolate and butter mixture, mixing very carefully so you don't beat out the air.
Pour into the cooked flan case and place in a oven at 150°C until the edge starts to crust.
Chill in a fridge to set.
Once set, remove from the fridge and serve at room temperature.
Ingredients
Directions
Sieve the flour and salt.
Lightly rub in the butter to achieve a sandy texture.
Mix the sugar and egg until dissolved.
Make a well in the centre of the flour.Add the sugar and beaten egg.
Gradually incorporate the flour and butter and lightly mix to a smooth paste. Allow to rest before using.
Roll out the sweet paste and line a 20 cm flan ring. Bake the flan case blind.
For the filling, whisk together the eggs, yolks and sugar together to make a sabayon.
Bring the butter to the boil, remove and mix in the chocolate pistoles until they have all melted.
Once the sabayon is light and fluffy, fold in the chocolate and butter mixture, mixing very carefully so you don't beat out the air.
Pour into the cooked flan case and place in a oven at 150°C until the edge starts to crust.
Chill in a fridge to set.
Once set, remove from the fridge and serve at room temperature.
