55 g Unsalted Butter
55 g Caster Sugar
85 g Plain Flour
30 g Semolina
wicked chocolate Filling:
170 g Dark Bitter chocolate with a High Cocoa Butter Content 6 tbsps. Brandy
600 ml Single Cream 4 Size
2 eggs
395 g Caster Sugar
3 tablespoons rounded
cornflower 195 g Unsalted Butter 1 Split Vanilla Pod

How to Make Wicked Chocolate Shortbread Tart
Chill shortbread pastry for at least an hour.
Bake pastry blind. Allow to go cold

. Wicked Chocolate Filling
Melt chocolate and brandy in a double boiler or in a basin over a pan of hot water.
Blend cornflower, sugar and beaten eggs with a little of the cream.
Heat the rest of the cream with the vanilla pod and then stir into the blended egg mixture.
Cook gently, stirring all the time until mixture thickens and the cornflower is cooked out – taste it.
This will take about 6 – 8 minutes. Remove vanilla pod.
Cool slightly and then beat in melted butter.
Pour into the cold shortbread tart case and leave to set. The tart will have a high gloss on the surface and needs little embellishment.
Decorate with chocolate curls or a cluster of chocolate leaves. Shortbread Pastry Cream the, Then fold in the flour and semolina.

Yield
6 servings