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Ingredients:
For pastry:
50 g (2 oz) unsalted butter
150 g (5 oz) plain flour
25 g (1 oz) icing sugar, sieved
1 large egg
Filling:
100 ml (4 fl oz) half fat crème fraiche
100 g (4 oz) Cote d’Or Truffé Noir chocolate
100 ml (4 fl oz) double cream
Preheat oven to 180C, 350F or gas mark 4.
Rub butter into flour. Add sugar and egg and mix to form a dough. Cover and chill for 30 minutes. Roll out pastry and use to line one 20-23 cm (8-9 in) round tart tin, or four tartlet tins. Bake for 20 minutes until firm and crisp.
Heat crème fraiche in a pan without letting it boil, add chocolate and allow it to melt. Cool a little. Beat double cream to soft peak stage then fold into chocolate mix. Pour into tart case or tartlets and leave to set.
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