AuthorPaul MerrickCategoryDessertsPreheat the oven to 170°C.
Line the bottom of an 18cm tart tray with greaseproof paper.
In a large bowl, mix all the crumble ingredients using your fingertips, rubbing the butter into the mixture until it resembles a coarse breadcrumb texture.
Sprinkle the crumble mix evenly into the tart ring and press down lightly using the back of a spoon.
Bake in the preheated oven for 10-12 minutes.
Remove from the oven and leave to cool.
In a separate bowl, crack the egg and lightly whisk to loosen it.
In a medium-sized saucepan, bring the cream and milk to the boil. Pour onto the beaten egg and whisk. While the mixture is still hot, add the chopped chocolate pieces and stir gently until smooth.
It is important that the cream and milk are boiling as you add it to the beaten eggs, as this will partially cook them, making it safe to eat and will also help to set the dessert as it cools.
Pour into the mould on top of the crumble base and leave to cool. Once cool transfer to a fridge for at leave to set for least 6 hours.
