200g plain flour
100g unsalted butter, at room temperature
2 tbsp sugar
2 tbsp cocoa powder
50g dark chocolate
1 tbsp milk
For the Filling
300ml thickened cream
1 tsp vanilla extract
2 whole eggs
2 egg yolks
100g caster sugar (plus extra to top with)
Add the flour and butter to a large bowl and rub together with your fingers until it resembles breadcrumbs. Add the sugar and cocoa and continue mixing until combined.
In a small bowl over a pot of simmering water (bain-marie), melt the dark chocolate then remove from the heat and stir in the milk until combined. Stir the melted chocolate mixture into the flour mixture and knead into a ball. Let rest for 5-10 minutes.
Grease a 21cm tart tin and preheat the oven to 150°C.
Roll the pastry out to about 1cm thickness then press it into the greased tart tin, leaving a small amount of pastry sticking out of the edge as it will shrink when baking. Line with baking paper and fill with rice, beans or pastry weights. Bake (blind bake) for 20 minutes, then remove the paper and weights and bake for a further 10 minutes. Let cool and place on a baking tray.
Reduce oven temperature to 120°C. In a saucepan, bring the cream and milk just up to the boil then remove from the heat. Stir through the vanilla.
In a large jug, mix together the eggs, egg yolks and sugar until combined. Pour in the cream and milk mixture, stirring continuously. Pour into the cooled tart shell and place the baking tray in the oven for 35-40 minutes until set in the centre.
Allow the tart to cool slightly, then scatter the surface with sugar and use a blowtorch to create a golden brown brûlée.