chocolate tart/pave

steve bennett

steve bennett

12th January 2012

chocolate tart/pave

this is from Brett Graham's Ledbury, where he uses it as a pave, however we have used it as a luxurious tart filling.
very easy to make, and a stunning end result.

Ingredients

  • 700g dark chocolate (A)
  • 435g double cream (B)
  • 262g milk (B)
  • 300g whole egg (C)

Method

melt (A). heat (B) to 85C,then add to (A) and stir until emulsified. beat in (C) until fully incorporated. pour into blind baked tart case (or mould if using as a pave) and into an oven at 84C.
cook for 35-40 minutes. the chocolate should look slightly set, with a slight wobble. remove from oven and cool. do not refrigerate, as it will crack.

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