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Chocolate Tart

Pastry

500g flour

300g unsalted butter

200 g castor sugar

1 egg

Filling

600g  chocolate

400ml cream

200ml milk

2 eggs

For the pastry

Place all the ingredients in a food processor and pulse until incorporated. Be careful you don’t over work the pastry.

Remove from the bowl and wrap in cling film and let rest in the fridge for 30 min.

When rested, roll out with a rolling pin and line a tart case. Rest this in the fridge again for a further 30 minutes. Bake in a moderate oven (190) for about 10 minutes.

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