2 ½ oz Icing Sugar
2 Egg yolks
8oz Plain flour
3 egg yolks
1 ½ oz caster sugar
5 oz butter
7oz Best bitter chocolate
1.Put butter, icing sugar and egg yolks in a bowl or food processor and work together quickly. Blend in flour to form paste. Wrap paste in cling film and chill for one hour.
2.Preheat oven to 180C
3. Roll out pastry as thinly and line a 10 inch tart tin. Bake blind for approx. 25 minutes or until pale biscuit colour. Remove from oven. Increase oven temperature to 190C.
4. To make filling, put eggs, egg yolks and caster sugar in a bowl and beat, preferably with an electric whisk until really thick and fluffy.
Melt butter and chocolate in a bowl over a saucepan of simmering water, stirring until smooth. Pour onto egg mixture. Beat briefly until mixture is amalgamated, then pour onto pastry case. Return to oven for 5 minutes, the remove and leave to cool.
I serve this with some raspberries around the perimeter of the tart, popping a few mint leaves in between the raspberries here and there and dusting the leaves and raspberries with icing sugar.