A sweet pastry case filled with a dark chocolate ganache and baked until set.
Preheat the oven to 180'C.
Scrape the seeds from the vanilla pod, cut the butter into small cubes and place in a bowl. Add the flour and the sugar and rub together with the tips of your fingers until the mixture resembles breadcrumbs. Add the egg and bring the mix together until it forms a ball. Knead with the palm of your hand until smooth, wrap in cling film and rest in the fridge for at least 30 minutes.
Roll the pastry out between 2 sheets of baking paper to 5mm thick. Grease the inside of the tart cases with soft butter and dust with plain flour.
Transfer the pastry to the tart case and trim the edges. Line the inside of the tart with baking parchment and cover with baking beans. Transfer to the oven and blind bake for 15 minutes until edges are golden brown. Remove the baking beans and continue to cook until the tart looks even in colour.
Remove from the oven and allow to cool.
Bring the milk and cream to the boil. Pour over the chocolate and stir until melted. Add the butter and stir until melted. Lightly whisk the egg and stir into the chocolate. Pour into the tart case and bake for 10 minutes, until set but still wobbly in the centre. Leave to cool and set.
«This is very versatile and is equally delicious with a salted caramel sauce or a fresh berry compote. »