- 1 egg
- 125 g butter
- 15 g vanilla custard powder
- 85 g confectioner’s sugar
- 200 g flour
- 25 g starch
- plastic wrap
- hand mixer with dough hook
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.
- parchment paper
- baking beans
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.
- 100 g bittersweet couverture chocolate
- 175 ml milk
- 1 egg yolk
- 175 g crème fraîche
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.
- chocolate shavings for serving
Set aside to cool for approx. 30 min. Garnish with chocolate shavings, serve, and enjoy!