I make this with ordinary sweet crust pastry as well, it depends on how great chocolate kick you want.
Prepare the tin with the pastry as previous recipe, steps 1 and 2 but this time bake for - about 20 minutes until the pastry is cooked as this tart filling doesn't need any extra cooking time.
Serves 6-8
Ingredients
200g milk chocolate
200ml double cream
1 level tbs golden caster sugar, this is optional
Method
1. Place the cream and chocolate in a bowl over a pan of hot water and allow the chocolate to melt into the cream.
2. Beat lightly when melted and spoon into the pastry shell.
3. Allow to cool then place in the fridge to chill.
Easy Milk ChocolateTart