INGREDIENTS

INSTRUCTIONS

Short crust pastry: Mix the flour and butter together until sandy in
texture. Add the eggs and water. Work until a smooth dough forms.  Form
into a ball and wrap. Chill. Thinly roll out the dough and line  the
tart mould. Line with paper and baking beans. Cook in a hot oven  at
180C until lightly coloured.  Garnish; melt the chocolate and butter
over a hot water bath, whisk  the eggs with the sugar. Fold into the
melted chocolate and butter.  Add the heavy cream then mix in the
flour.  Cooking the tart; fill the crust with the chocolate. Bake in a
gentle  oven at 160C until the cream has set, about 15 minutes. Allow
to cool  before sprinkling with powdered sugar.  Creme Anglaise; bring
the milk and vanilla to a boil. Whisk the sugar  and egg yolks together
until light in colour. Mix with the hot milk  and place over low heat
and stir with a wooden spatula until it coats  the back of a spoon.
Strain and cool.  Presentation; cut the tart into 8 wedges. Place a
portion on a plate  and serve with creme Anglaise or iced cream on the
side. Serve with a  quenelle of cinnamon cream.  DISCLAIMER(c)
Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton
Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 36165
Calories From Fat: 2606
Total Fat: 295.7g
Cholesterol: 2472.6mg
Sodium: 1507mg
Potassium: 16347.7mg
Carbohydrates: 2079.1g
Fiber: 9.1g
Sugar: 1835.8g
Protein: 75.4g