Milk chocolate tart with nutmeg pastry from A Whisper of Cardamom by Eleanor Ford
Chocolate tarts tend to be dark, decadent and as rich as Croesus. For something sweeter and more delicate, a milk chocolate custard is the way to go, but the risk is to veer towards cloying. The re...
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Cooking tools:
- Food processor
- Tart pan
- Rolling pin
- Mixing bowl
- Whisk
- Plastic wrap
- Refrigerator
- Oven
Ingredients
- 50 g (1¾ oz) best dark chocolate, at least 70%
- 100 ml (scant ½ cup) whole milk
- 1 egg, beaten
- 350 g (12 oz) best milk chocolate, at least 30%
- Nutmeg, for grating
- 300 ml (1¼ cups) double (heavy) cream
- 3 eggs
- 45 g (1½ oz) icing (confectioners’) sugar
- 170 g (6 oz) plain flour
- 1 tablespoon ice cold water
- 85 g (3 oz) unsalted butter, chilled and cubed
- Pinch of fine sea salt
- ½ teaspoon grated nutmeg
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