Milk chocolate tart

Serves ~6, uses 20cm tart ring

For the pastry:

117g plain flour
27g cocoa
54g icing sugar
94g butter (+ pinch salt if unsalted)
1 yolk
1-2 tbsp iced water (if needed)

For the filling:

200ml double cream
150ml milk
75g dark chocolate (Green and Blacks 70% was very good)
1.5tbsp icing sugar
1 egg, plus 2 yolks
Pinch salt

Make the pastry in the normal way.  For advice on this I recommend Delia Smith's How to Cook - Volume 1.  Line and blind-bake the tart ring.

Place the milk, chocolate and pinch of salt in a saucepan.  Heat without boiling and stir to melt the chocolate.  Add the cream.  Whisk the icing sugar and eggs together.  Then whisk all the filling together and pass through a fine sieve.

Bake the tart at around 150C for 45 minutes or until just set.

Chill and serve cold with cream.

Confession: It's the pastry from Tom Kerridge's chocolate tart and the filling is a lighter version of Simon Hopkinson's petit pot au chocolat!

Chocolate sauce

Makes enough for 2 with ice cream

~100ml whole milk
2 squares 70% Lindt (or similar)
3 tsp caster sugar
1 heaped tsp cocoa

Boil together for around 30 seconds, whisking all the time.  Allow to cool slightly before serving.