Serves 6-8

Ingredients

For the pastry

140g Icing sugar45g Ground almonds3g Salt200g Butter68g Egg yolk 330g Bread flour, sifted

For the tart mix

450g Milk chocolate (choose a couverture variety with minimum 36% cocoa solids) 225g Whipping cream40g Butter

For the cocoa glaze

50g Cocoa powder, sifted120ml Water150g Sugar 85g Whipping cream 10g Bronze gelatine leaves, soaked

Method

To make the pastry:

1. Beat the icing sugar, ground almonds, salt and butter together in a large bowl until white.
2. Slowly add the egg yolks (allow to come to room temperature first).
3. Slowly add 80g of the sifted flour in stages.
4. Once combined, add the remaining flour in two stages and bring together. Allow to rest for an hour in the fridge.
5. Roll the pastry to 5mm thickness and use to line a greased 8inch tart ring, ensuring all sides are perfectly straight.
6. Chill for 20 minutes in the fridge and trim the top of the ring flat with a sharp knife.
7. Line the tart base with clingfilm and baking beans. Blind bake the tart for 15 minutes at 165C.
8. Remove the clingfilm and beans and bake the tart case for a further 8 minutes until cooked.
9. Allow the tart case to cool before removing from the tart ring.

To make the tart mix:

1. Melt the chocolate in a bain marie over hot water.
2. In a separate pan, bring the cream and butter to the boil, then pour over the chocolate.
3. Slowly fold the two components together and blend with a stick blender to ensure it is velvety smooth.
4. Once cooled to around 35C, pour into the cooked tart case and allow to set at room temperature for a couple of hours. (Do not put the tart in the fridge).

To make the cocoa glaze:

1. Place the cocoa powder, water, sugar and cream in a pan and bring to the boil.
2. Add the gelatine and whisk until dissolved. Pass through a fine sieve.
3. Cool to 35C in an ice bath.
4. Pour a very thin layer on top of the set milk chocolate tart and allow to set.

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