Ingredients For the pastry:
150g butter (softened)
100g caster sugar
250g plain flour
25g almond meal
1 egg yolk
1 tbs cold water
The juice of half a lemon
Seeds of 1 vanilla bean (or 1 teaspoon of vanilla bean paste)
For the filling:
400g dark chocolate (50-70% cocoa)
120ml full-cream milk
260ml pouring cream
2 eggs (beaten lightly)
To serve (optional):
Cocoa (for dusting)
Using an electric mixer, beat the butter and sugar. Add the flour and almond meal, stirring to combine. Then stir in the vanilla bean seeds, egg yolk, lemon juice and cold water. Shape the mixture into a disc, wrap in cling-wrap and refrigerate for 1 hour, allowing the pastry to rest.
Roll out the pastry (on a floured surface) to 0.5cm thick. Grease a 24cm-diameter tart tin, and line with the rolled out pastry. Trim the edges and refrigerate for 30 minutes, allowing it to rest.
Pre-heat the oven to 180 degrees celsius. Remove the tart shell from the fridge and line it with baking paper. Add baking weights or rice to fill the shell, and blind-bake the tart in the oven for 10-12 minutes, or until the edges are golden. Remove the weights and paper, and bake for a further 6-8 minutes, or until the base is golden. Remove from oven and set aside.
Pour the milk and cream into a saucepan over medium heat, and bring to a simmer. Finely chop the dark chocolate, and then add it to the milk/cream mixture, stirring for 1-2minutes, or until the chocolate melts. Remove the mixture from the heat, allowing it to cool slightly, and then stir in the beaten eggs.
Pour the chocolate mixture into the tart and bake (at 130 degrees celsius) for 30-35minutes, or until it is just set.
Once baked, remove the tart from the oven and set it aside to cool. To serve, dust the tart with cocoa and slice it into wedged pieces (use a hot knife for best results). Serve a piece with ice-cream and fresh raspberries, or whatever you desire.
The tart can be stored in the fridge for up to one week.