Milk Chocolate Tart with Shortcrust Pastry – Recipe. A classic dessert.
A classic dessert from Andy Bates, this recipe for Milk Chocolate Tart includes the method for the pastry as well as the topping
Ingredients
- 225g plain flour, plus extra for dusting
- 75g icing sugar
- Pinch of salt
- 150g cold butter, grated or cut into cubes
- Vanilla pod (or another flavour of your choice)
- 1 large free range egg
- 1 egg yolk, beaten, to brush pastry case
- 450ml of single cream
- 150ml of whole milk
- 600g of milk chocolate (minimum 35% cocoa solids), melted
- 3 free range eggs
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