Prep 45 mins
Cook 25 mins
I picked up this recipe at a food show in London.
For the pastry
- 500 g flour
- 250 g butter, diced and soft
- 150 g sugar
- 1 egg
For the filling
- 400 g dark chocolate (minimum 70% cocoa solids)
- 200 g butter
- 5 egg yolks
- 3 whole eggs
- 100 g sugar
- 100 ml dark brown ale (Leffe Brune)
- 4 tablespoons icing sugar, to decorate
- Pre-heat the oven to 180°C.
- Put all the pastry ingredients in a food processor and whiz for a few seconds until the pastry comes together in a ball.
- Otherwise, you can sift the flour into a bowl and work in the butter and sugar with your fingers, before adding the beaten egg.
- Knead the mixture until smooth.
- Wrap in cling film and chill for 30 minutes.
- Lightly flour a work surface and roll out the pastry as thinly as possible.
- Lightly butter a flan tin (32 cm across by 2.5 cm deep) and lay the pastry in it, leaving an overhang.
- Cut a circle of waxed or baking paper to fit the tin and place on the pastry.
- Make a cling film "sack" of rice or dry beans big enough to cover the pastry and place on top.
- Bake blind in the oven for about 15 minutes, then remove the cling film parcel and paper and bake another few minutes.
- Meanwhile, make the filling by putting the chocolate and butter in a heatproof bowl with the Leffe.
- Set over a pan of simmering water and melt, then remove from the heat and stir well.
- Whisk the egg yolks, eggs and sugar until smooth and stir the chocolate mixture into the egg mixture.
- Pour into the pastry case and turn the oven up to 220°C.
- Bake for 8 minutes.
- Allow to cool and refrigerate over night.
- Dust with icing sugar just before serving.