|15 g||vanilla custard powder|
|85 g||confectioner’s sugar|
|100 g||bittersweet couverture chocolate|
|175 g||crème fraîche|
|oil for greasing|
|chocolate shavings for serving|
To make the dough, mix together egg, butter, vanilla custard powder, confectioner’s sugar, flour, and starch. Knead well. Cover in plastic wrap. Refrigerate for approx. 1 hr.
Preheat the oven to 180°C/350°F. Roll out dough and place in a suitable pie plate greased with oil.
Blind-bake the dough using baking beans. To do so, prick the dough with a fork, cover with parchment paper, and fill in the baking beans. Now bake at 180°C/350°F for approx. 18 min. Remove parchment paper and beans after baking.
Turn oven down to 160°C/320°F. To make the chocolate filling, set up a double boiler and melt the bittersweet couverture chocolate. Whisk in milk, egg yolk, and crème fraîche, stir to combine, then fill to the rim of the prebaked tart base. Now bake for approx. 12 min.