For the Pastry
250g Plain Flour
125g Hard Butter
60g Icing Sugar
375 ml fresh Double Cream
1 Vanilla Pod - split and seeds removed
2 Small Eggs or 1 Large Egg
2 Egg Yolks
200g Dark Chocolate
Dash of Bailey's (optional)
Crumb the flour, butter and icing sugar until it looks like breadcrumbs
Make a well in the centre and add the egg and mix well, working together to form a ball of pastry.
Wrap in Cling Film and place in the fridge for half an hour.
Roll out the pastry and line an 8inch or 20cm greased tartlet case with the pastry. Add a sheet of greaseproof paper and weigh down with baking beans and bake in the oven at 180c, 350F or Gas mark 4 for about 10 minutes. Remove the beans and greaseproof paper and put back in the oven for a further 3-5 minutes or until golden brown and crisp. Leave to cool.
For the filling
Place the butter and chocolate in a bowl and place over a pan of hot water when melted remove from the heat and leave for 5 minutes to cool before adding the egg/s and egg yolks - mix well.
Boil the cream and vanilla seeds, pour over the chocolate and egg mix and whisk together with the Bailey's. Pour into the cooled pastry case. Place in the fridge to set for about 2.-3 hours.
Serve with Clotted Cream or Ice Cream.