Warm Bitter Chocolate Tart

250 ml Milk
100g Caster Sugar
300g Dark Chocolate
100g Milk Chocolate
50ml Liquor (chocolate/ Baileys etc)
2 eggs

Raspberry couli

10 fresh raspberries
Icing sugar
Mint sprigs
Vanilla ice cream

Sweet Pastry

80g icing sugar
125g plain flour
75 g unsalted butter
2 egg yolks
½ vanilla pod, split

Using a food processor blend the icing sugar, flour and butter and it resembles fine bread crumbs, add the egg yolks and seeds from the vanilla pod, blend again until just comes together, wrap the dough and rest in the fridge for minimum of 2hrs.
Roll out the pastry on a floured surface, line the tart ring, allow to rest for approx 30min, then blind bake in a pre-heated oven (160’c) until pale crisp and has a sandy colour.

Bring the milk, cream, and sugar to the boil
Add to the chocolate
Then add to the eggs and alcohol
Pass through a sieve, pour into a blind baked sweet pastry tart mould and 15” x 1.5”,bake in a pre heated oven of 125’c until set

Dust with cocoa powder and chocolate shavings ,serve warm with vanilla ice cream, raspberries and raspberry couli