Chocolate and Strawberry Custard Tart

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Recipe's preparation

Chocolate and Strawberry custard tart

Place flour, sugar and butter into TM bowl for 5 seconds on speed 6 until mixture resembles fine breadcrumbs.

Add egg yolk and water. Mix for 7 seconds on speed 4 until it resembles dough.

Knead the dough for 2 minutes on "Dough mode"

Tip out onto Thermomat and shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes.

Preheat oven to 180 degrees. Grease a 2cm deep, 12.5cm x 35cm (base) loose based tart pan.

Roll out pastry between two sheets of baking paper until 5mm thick. Line pan with pastry. Trim excess. Place in the fridge for 10 mins.

Place on a baking tray, line pastry case with baking paper.

Fill with ceramic pie weights or uncooked rice.

Bake for 10-15 minutes or until edges are golden brown.

Remove weights and paper. Bake 10 to 12 minutes or until base is light golden. Set aside to cool.

Meanwhile make the custard filling.

Add 500g milk to TM bowl, add 80g sugar, add 50g cornflour and 2 eggs and cook for 7 minutes at 90 degrees on speed 4.

Set aside to cool and then place in the fridge to completely cool.

Once custard is cooled spread custard over base of pastry case. Arrange strawberry slices over custard. Combine jam and boiling water in a bowl. Brush strawberries with jam mixture.

Place 100g chocolate into TM bowl for 5 seconds on speed 7 until chocolate is chopped.

Melt chocolate for 4 minutes at 50 degrees on speed 1 or until melted.

Transfer to a piping bag or zip lock bag and cut the corner of the zip lock bag and drizzle the chocolate over the tart.