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Part 1: For the Tart base
  • 105g - Plain flour
  • 25g - Deep Russet Cocoa Powder
  • 120g - Cold Butter (Cubed)
  • 95g - Powdered Sugar
  • 2g - Vanilla Extract
  • 1g – Salt
  • 55g - Egg Yolk
  1. To make the tart base, sift all dry ingredients.
  2. Rub in the cold butter into the dry mix until crumbly.
  3. Add egg yolks and continue until mixing until well homogenous.
  4. Rest in the chiller for 30 mins.
  5. Roll the dough out thin and line tart mould and blind bake @ 175C for 20 mins with baking beans/rice.
  6. Cool the tart to room temperature.
Part 2: For the Custard
  • 175g – Eggs
  • 70g - Whole Milk
  • 80g – Cream
  • 100g – Butter
  • 45g – Sugar
  • 2g – Salt
  • 30g - Deep Russet Cocoa Powder
  1. To make the custard, mix all the ingredients well and heat gently over a medium low heat until 65C and cool.
Part 3: To Assemble
  1. Pour the cooled custard mix into the baked tart shell and bake in a 120C oven until the custard reaches 75-78C (The custard should wobble firmly if you shake them).
  2. Fully cool before slicing.


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