Preheat the oven to 180'C.
Place the sugar, flour and butter in a food processor. Once just combined, add the milk and the egg and bring together. Roll into a ball and chill for at least 30 minutes.
Once chilled, roll the dough out and then cut into 6 discs slightly larger than the size of your individual pastry cases. Carefully lift the pastry and press into the tart cases. Line with baking parchment and fill with baking beans and then bake in the oven for 15 minutes.
Turn the temperature of the oven up to 200'C.
Break the chocolate into small pieces and place in a bowl with the butter. Place over a pan of simmering water (bain marie) and allow to melt. Stir to give a glossy mixture.
Beat together the egg yolks, the whole egg and the sugar until thick and fluffy. Pour in the melted chocolate and butter and fold together gently to avoid knocking the air out of the mixture.
Pour the chocolate mixture into the pastry cases, transfer to the oven and bake for 8 minutes.
Allow to cool for 10 minutes before dusting with icing sugar to serve.
«When they are in season, serve this recipe with fresh raspberries.»
Homemade shortcrust pastry with a light and fluffy chocolate filling.