Chocolate tart

Pastry

This is very sweet and awkward pastry. Could just use normal. Or maybe next time I can tweak it to only slightly nutty and sweet...

50g ground almonds (could use blanched hazelnut)
200g plain flour + some added because needed it
140g Stork
100g golden caster sugar (I used granulated/caster mix, no problem)
25g icing sugar
water


Filling
1 slab dark cooking chocolate (150g 54%)
1 slab dark cooking chocolate (150g 72%)
1 pot double cream (300ml)
80g milk (orig 100)
2 eggs
70g honey (orig 50)
25g golden caster sugar
1/2 tsp vanilla essence

Method
Make pastry. 
Roll out and get into case
Chill
Blind bake.

Melt chocolate (no need for bainmarie with the induction hob)
Add cream, milk, vanilla essence, honey, sugar.
Whisk eggs for 6 minutes or 2 with electric mixer. Fold in.
Bake at 165C for 15 minutes.
Don't take out with liquid top thinking it will set...! Not worth it and ends up being delicious choc mousse with shortbread instead.

Resulted in a delicious, bitter, very rich, quite soft chocolate tart.  Maybe could try with a touch more honey or sugar. Maybe one more egg?  Though this was 2x box house eggs, not particularly large.



Recipe derived from multiple internet ones:

							CW
Chocolate	g	370	280	100	210	200	150 72% + 150 54%
Double cream	ml	400	240		300		300
Milk	g		120		125		100
Butter	g	85		75		100
Eggs				2.5	2	2.5	2
Honey	g	25		50			50
sugar, golden caster	tbsp		25		50	50	25
cocoa	tbsp			1
salt	tsp				0.25
vanilla extract	tsp				0.5		0.5
raspberries	tbsp				2
hazelnuts	g					85
							15 mins
							165/170C