I have worked it out that during the working week my Hubby spends on average, 60 hours away from the home and more importantly me! On average during the working week I get to see him for about 10 to 15 hours, most of this time he will be working!
 
My Hubby you see is dedicated to his job, he decided a very long time ago that having children was not for him and that his career and more importantly making money would be his baby.
 
So you see getting his attention can be tricky and any minute we do get together is very precious indeed. Week nights I do let it go, I know that he can’t come home and just shut down, but I do insist that every third weekend the Children(mine, not his, LOL) go away and we spend quality time together and NO WORK!!!
 
I like to spoil him as much as I can, I understand that he is shattered and I love nothing more than to cook for him and this week I set myself the task of making pastry for the first time ever and making him a chocolate tart. It was tricky, a lot of hard work, but worth it. Just like working at our relationship, getting the balance right is also tricky, but also worth it.
 
Buon appettito

Serves 12 – This is a very rich, very grown up dessert, you only need a thin slice and I suggest you serve it with cream or ice cream and a strong espresso.
 
This recipes makes more pastry than you need, but you can freeze the rest.
 
20cm loosed-based fluted flan tin, no more than 2cm deep
 
For the Pastry:
450g plain flour, plus a little extra for rolling
185g caster sugar
225g butter
2 large egg yolks
1 large egg
salt
 
(Now this wasn’t to difficult to make, but all the chilling does take time, brought pastry is just as lovely, so if you don’t have the time, don’t feel like you have cheated, who ever you are baking for will appreciate all your hard work.)
 
Put the flour and the sugar in a bowl with a pinch of salt and combine.
 
Cut the butter into small cubes and rub them into the flour until the mixture resembles fine breadcrumbs.
 
Add the egg yolks and egg, and stir until the pastry starts to come together.
 
Finally, draw everything together using your hands. Wrap the pastry in clingfilm and let it rest in the fridge for at least an hour.
 
Please note all the above can be done in a food processor if you prefer!
 
Roll out one third of the pastry into a round on a lightly floured surface until it is about 2mm thick, wrap it round the rolling pin and carefully lift it into the tin. Unroll it and press it into the side and base carefully, with out stretching it. Little tip I recently learnt, is to use a small ball of the dough to push the pastry into the tin. Trim any excess. Don’t panic if it breaks a little, simply press it back together. Prick the base with a fork, then chill for 30 minutes. I did warn you there was lots of chilling and waiting around. Freeze the other two portions.
 
Preheat the oven to 200c, 440f, gas 6.
Bake the pastry case for 10 minutes in the preheated oven, then remove it and reduce the heat to 150c, 300f, gas 2.
 
For the filling:
2 x 100g luxury Belgian Continental dark chocolate, broken into pieces
142ml single cream
55ml whole milk
1 large egg, beaten
 
Put the chocolate pieces into a bowl.
 
Bring the cream & milk to the boil in a pan, then pour it over the broken chocolate and beat it until the chocolate has melted and the mixture is shiny and smooth.
 
Now add the beaten egg and mix well.
 
Now this is where the two meet:
Pour into the pastry case and bake for 15 – 18 minutes. The filling should be set, but not hard. If you see any small cracks appearing on the surface of the tart, take it out of the oven straight away.
 
Leave the tin to cool until it can be handled easily, then push the tart base gently up to remove the sides and carefully place the tart on a large plate or cake stand. Do not refrigerate the tart as it will dull the surface.