Leffe Chocolate Tarte

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 500 g flour
• 250 g butter, diced and soft
• 150 g sugar
• 1 egg
• 400 g dark chocolate (minimum 70% cocoa solids)
• 200 g butter
• 5 egg yolks
• 3 whole eggs
• 100 g sugar
• 100 ml dark brown ale (leffe brune)
• 4 tablespoons icing sugar, to decorate

Recipe

• 1 pre-heat the oven to 180°c.
• 2 put all the pastry ingredients in a food processor and whiz for a few seconds until the pastry comes together in a ball.
• 3 otherwise, you can sift the flour into a bowl and work in the butter and sugar with your fingers, before adding the beaten egg.
• 4 knead the mixture until smooth.
• 5 wrap in cling film and chill for 30 minutes.
• 6 lightly flour a work surface and roll out the pastry as thinly as possible.
• 7 lightly butter a flan tin (32 cm across by 2.5 cm deep) and lay the pastry in it, leaving an overhang.
• 8 cut a circle of waxed or baking paper to fit the tin and place on the pastry.
• 9 make a cling film "sack" of rice or dry beans big enough to cover the pastry and place on top.
• 10 bake blind in the oven for about 15 minutes, then remove the cling film parcel and paper and bake another few minutes.
• 11 meanwhile, make the filling by putting the chocolate and butter in a heatproof bowl with the leffe.
• 12 set over a pan of simmering water and melt, then remove from the heat and stir well.
• 13 whisk the egg yolks, eggs and sugar until smooth and stir the chocolate mixture into the egg mixture.
• 14 pour into the pastry case and turn the oven up to 220°c.
• 15 bake for 8 minutes.
• 16 allow to cool and refrigerate over night.
• 17 dust with icing sugar just before serving.