Milk chocolate tart with nutmeg pastry

Name: Milk chocolate tart with nutmeg pastry
Yield: Serves 8-10
Ingredients: Nutmeg, for grating; 100 ml (scant ½ cup) whole milk; 300 ml (1¼ cups) double (heavy) cream; 350 g (12 oz) best milk chocolate, at least 30%; 3 eggs; 1 tablespoon ice cold water; 1 egg, beaten; 85 g (3 oz) unsalted butter, chilled and cubed; 170 g (6 oz) plain flour; 45 g (1½ oz) icing (confectioners’) sugar; ½ teaspoon grated nutmeg; Pinch of fine sea salt; 50 g (1¾ oz) best dark chocolate, at least 70%

Preparation info

Serves
8-10

Difficulty
Complex

Appears in

A Whisper of Cardamom

By Eleanor Ford

Published 2024

About

Chocolate tarts tend to be dark, decadent and as rich as Croesus. For something sweeter and more delicate, a milk chocolate custard is the way to go, but the risk is to veer towards cloying. The reason this recipe works is that nutmeg’s fragrant astringency both cuts the sweetness and enhances the choc. Be generous with it.

Ingredients

For the nutmeg pastry

170 g (6 oz) plain flour
45 g (1½

Dessert
Vegetarian

Method

First make the pastry. Combine the flour, icing sugar, nutmeg, salt and butter in a food processor. Pulse the mixture to crumbs. Add the water and half of the beaten egg and pulse again just until the pastry starts to clump together. Turn the pastry out onto a work surface and form into a flat disc, working it as little as possible. Wrap in cling film and refrigerate for at least an hour (or ov