Milk chocolate tart

Detailed step-by-step description of how to cook the dish "Milk chocolate tart". Try it by all means

Place flour, butter and sugar into a food processor. Process to fine crumbs. Add egg yolk and water. Process until dough comes together. Turn onto a lightly floured surface. Knead until smooth. Press into a 20cm round. Wrap in greaseproof paper. Refrigerate for 30 minutes.
Remove pastry from fridge. Stand for 5 minutes. Roll out between 2 sheets of baking paper to a 35cm round. Use to line base and sides of a 3cm deep, 25cm (base) loose-based flan pan. Refrigerate for 30 minutes. Preheat oven to 180°C.
Make filling Place chocolate, cream and sugar into a microwave-safe bowl. Cook on MEDIUM (50%) power for 2 to 3 minutes, stirring every minute, until smooth. Allow to cool slightly. Stir in eggs.
Line pastry with baking paper. Cover base with raw rice. Bake for 15 minutes. Remove rice and paper. Cook pastry for a further 10 minutes, or until golden and cooked through. Reduce oven to 170°C.
Remove pastry from oven. Pour filling into pastry case. Bake for 30 minutes, or until just set. Set aside to cool.
Make strawberries Set one-quarter of the strawberries aside. Combine remaining strawberries, icing sugar and Cointreau in a bowl. Toss gently to combine. Stand for 15 minutes. Serve tart with Cointreau strawberries and cream for adults or with plain strawberries and ice-cream for kids.

Source

1 1/2 cups plain flour

125g butter, chilled, cubed

1/2 cup caster sugar

1 egg yolk

1 tbsp iced water

thick cream or ice-cream, to serve

250g NESTLE PLAISTOWE Milk Cooking Chocolate, broken into pieces

1 cup thickened cream

1/2 cup caster sugar

2 eggs, lightly beaten

4 x 250g punnets strawberries, hulled

2 tbsp icing sugar

2 tbsp Cointreau, optional*

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