Sweet Chocolate Pastry
1 3/4 flour
125g butter well chilled and roughly chopped
1-2 tbls cold water
Place flour and sugar in food processor. With motor running, drop butter in piece by piece until mixture resembles coarse crumbs. Add egg and pulse until pastry forms a ball. Add a little water to help bind. Wrap in glad wrap and keep in fridge or freezer until ready to use.
1 1/2 cups cream
3/4 cups milk
200g Nestle dark choc buttons
4 egg yolks
1/2 cup sugar
1 tbls cocoa
Preheat the oven to 180C. Grease 28cm tart pan, preferably loose bottomed.
Roll pastry out to a thickness of 3mm and line tart pan. Prick pastry a few times with a fork. Cover pastry with baking paper and fill with uncooked rice and blind bake for 12-15 minutes until just cooked. Remove paper and rice and cook a further 5 minutes until pastry is dry and firm. Remove tart shell from oven and reduce temperature to 150C.
Gently heat together cream and milk in a saucepan until almost boiling. Remove from heat and add chocolate, stirring until smooth.
In a seperate bowl whisk together egg yolks, sugar and cocoa. Once chocolate mixture has cooled slightly, pour into egg mixture and mix well. Pour filling into prepared pastry shell and bake for 20mins until filling has just set around the edges but still has a little wobble in the centre.
Once cool place in fridge for 2hours or over night.