320g plain flour
50g icing sugar
175g butter (softened)
2 x Sunny Queen Free Range egg yolks
1-2 tablespoons water
4 Sunny Queen Free Range eggs (at room temperature)
3 Sunny Queen Free Range egg yolks (at room temperature)
60g caster sugar
300g chocolate (approximately 53% cocoa)
Beat together butter and sugar until light and well combined
Add sifted flour and mix until it forms into crumbs. Add yolks and knead together to form into a dough (add water if needed to bring together).
Form into a ball, cover in plastic and chill for at least one hour.
Roll out pastry into a circle, approximately 5mm thick, and line a buttered 24cm flan tin.
Return to the fridge to chill then blind bake the tart shell for 10/15 minutes or until golden brown
In a bowl, melt chocolate and butter together until combined then allow to cool slightly.
In a mixer with whisk attached, whisk the room temperature eggs, yolks and sugar on high until it becomes very thick and light in colour. Turn down mixer speed to low/medium and slowly and gradually add in the chocolate mixture.
Mix for an additional 20-30 seconds, then very gently using a spatula, fold the mixture by hand until combined, being careful not to knock out too much of the air.
Pour mixture into the pastry shell and bake for 15 minutes at 111°c fan forced oven, then allow to cool.