250g dark chocolate, roughly chopped + extra to decorate
1 tsp vanilla essence
Fresh berries, to decorate (try blueberries raspberries and strawberries)
Preheat oven to 180ºC bake. Use a little butter to grease a tart/quiche tin (approximately 25cm wide, 3-4cm deep), ideally with removable base.
Line the tin with pastry, trimming to fit. Cover with baking paper, fill with baking beads and blind bake for 15 minutes. Remove the beads and bake for a further 5-10 minutes, until lightly golden.
While pastry case cooks, heat cream, milk, sugar and salt together in a medium saucepan, stirring occasionally until gently simmering. Remove from heat and add chocolate. Leave to sit for a couple of minutes, then whisk until smooth. Cool for a further couple of minutes then whisks in eggs and vanilla.
Pour tart filling into the pastry case and bake for 20-25 minutes until just set. Leave to cool at room temperature. Decorate with fresh berries to serve. Sprinkle roughly chopped or grated chocolate over the top.
The tart can be made up to a day in advance and refrigerated until required.