Total Time
1hr 10mins
Prep 45 mins
Cook 25 mins

I picked up this recipe at a food show in London.

Ingredients Nutrition

Directions

  1. Pre-heat the oven to 180°C.
  2. Put all the pastry ingredients in a food processor and whiz for a few seconds until the pastry comes together in a ball.
  3. Otherwise, you can sift the flour into a bowl and work in the butter and sugar with your fingers, before adding the beaten egg.
  4. Knead the mixture until smooth.
  5. Wrap in cling film and chill for 30 minutes.
  6. Lightly flour a work surface and roll out the pastry as thinly as possible.
  7. Lightly butter a flan tin (32 cm across by 2.5 cm deep) and lay the pastry in it, leaving an overhang.
  8. Cut a circle of waxed or baking paper to fit the tin and place on the pastry.
  9. Make a cling film "sack" of rice or dry beans big enough to cover the pastry and place on top.
  10. Bake blind in the oven for about 15 minutes, then remove the cling film parcel and paper and bake another few minutes.
  11. Meanwhile, make the filling by putting the chocolate and butter in a heatproof bowl with the Leffe.
  12. Set over a pan of simmering water and melt, then remove from the heat and stir well.
  13. Whisk the egg yolks, eggs and sugar until smooth and stir the chocolate mixture into the egg mixture.
  14. Pour into the pastry case and turn the oven up to 220°C.
  15. Bake for 8 minutes.
  16. Allow to cool and refrigerate over night.
  17. Dust with icing sugar just before serving.

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