Name: Bedfordshire Chocolate Toothpaste Tart
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 8-10
Ingredients: 175 g (1 1/2 cups) plain/all-purpose flour; 1/4 tsp (1 ml) salt; 85 g (6 tbsp) cold butter, cubed; 30-45 ml (2-3 tbsp) cold water; 140 g (10 tbsp) unsalted butter, softened; 280 g (1 1/3 cups) granulated sugar; 55 g (2/3 cup) unsweetened cocoa powder; 425 g (4 1/4 cups) dried milk powder; 140 ml (1/2 cup plus 1 tbsp) warm water

Ingredients

Pastry

175 g (1 1/2 cups) plain/all-purpose flour
1/4 tsp (1 ml) salt
85 g (6 tbsp) cold butter, cubed
30-45 ml (2-3 tbsp) cold water

Chocolate filling

140 g (10 tbsp) unsalted butter, softened
280 g (1 1/3 cups) granulated sugar
55 g (2/3 cup) unsweetened cocoa powder
425 g (4 1/4 cups) dried milk powder
140 ml (1/2 cup plus 1 tbsp) warm water

Instructions

Rub the butter into the flour and salt until the mixture resembles fine crumbs. Add enough cold water to bring the dough together. Wrap and chill for 30 minutes.
Heat the oven to 200°C/400°F. Roll out the pastry and line a 23 cm (9 in) tart tin. Prick the base, line with parchment paper and fill with baking beans.
Bake for 15 minutes. Remove the paper and beans, then bake for another 5 minutes. Leave the pastry case to cool completely.
Beat the softened butter and sugar until evenly combined. Gradually beat in the cocoa powder.
Add the milk powder, then beat in the warm water a little at a time until the filling is smooth, thick and spreadable.
Spread the filling evenly in the cold pastry case. Chill for at least 2 hours before slicing.