150gm plain flour
60gm caster sugar
1 tbs cocoa powder, plus extra to dust
1 large egg
60gm unsalted butter, softened
30gm dark chocolate melted
crème fraiche, to serve
200gm good quality chocolate, melted 2 large eggs
300ml thickened cream 50ml milk
100gm caster sugar few drops vanilla extract
Sift flour and cocoa with a pinch of salt.
Using electric beaters, cream butter and sugar in a separate bowl until pale and thick. Mix in egg and chocolate, then beat in flour mixture and knead gently to a smooth dough. Dust hands with flour and form dough into a flat disc. Wrap in plastic and chill for 30minutes. Preheat fan forced oven to 190°C. Lightly grease a 22cm loose bottomed tart pan.
Roll out dough on a lightly floured board to just larger than the size of the pan. Use to line the pan pressing into the sides. Trim to fit. Chill for 20 minutes.
Prick the base, line with foil and blind bake. Sit pan on a baking sheet and bake for 15 minutes. Remove weights and bake for a further 5 minutes.
For the filling, brush a third of the melted chocolate over the tart base. Bring the cream and the milk to the boil in a pan, then slowly pour onto remaining chocolate, stirring until smooth. Whisk together the eggs, sugar and vanilla, then combine with chocolate cream.
Place the tart on a baking sheet on the middle shelf of the oven and pull half way out. Pour in the filling and ease the shelf back in. Bake for 45-50 minutes. The filling will wobble, but sets in the pan. Cool and dust with good quality cocoa. Serve with crème fraiche.