Sunday, September 17, 2006
Today Rach was coming over for a bit of a catch up, she is a bit of a sucker for chocolate (just like me in my present state!) so I whipped up this tart of Jamie Oliver’s from ‘The Naked Chef. I had some left over pastry in the freezer from when I made the lemon lime tart so this cut down considerably on my prep time which was excellent, means I got to spend the whole morning in the garden! I’ve included the pastry recipe as per previous post. I served the tart with fresh strawberries & blueberries & let me say this, it was sensational, absolutely delicious. The fact that it was dark chocolate made it very intense without being too sweet, it tasted a little like a chocolate pudding but solid of course & of the sweetness of the berries was perfect along side. Also I have to say home made short crust pastry definitely kicks ass over the frozen kind. Make this tart & trust me you will not regret it.
Baked Chocolate Tart
1 x 25cm flan or tart shell, baked blind
140g butter, unsalted
150g good quality chocolate, (70% cocoa solids)
8 tablespoons cocoa powder, sifted
small pinch salt
200g caster sugar
3 tablespoons golden syrup
3 medium heaped tablespoons sour cream or crème fraiche
Place the butter, chocolate, cocoa powder and slat in a bowl over a pan of simmering water & allow to melt slowly, stirring occasionally until well mixed in. In a separate bowl beat the eggs & sugar together until light & well creamed, and then add the golden syrup & sour cream. Stir your choc mixture into this mixture, scraping all of the chocolate out with a spatula. Once you’ve mixed it well pour it into the pastry shell. Place into a preheated oven for 40-45 minutes at 150c. During cooking a beautiful crust will form.
Carefully remove the tart from the oven & allow to cool on a rack for at least 45 minutes, during which time the skin will crack & the filling will shrink slightly. Serve with fresh berries
Short Crust Sweet Pastry
To make 2 x 30cm/12 inch tart moulds
200g icing sugar
a medium pinch of salt
4 egg yolks
4 tablespoons cold milk/water
You can make this by hand or in a food processor. Cream together the butter, sugar & salt & then rub or pulse in the flour & egg yolks. When the mix has come together, looking like coarse breadcrumbs, add the cold water or milk. Pat & gently work together to form a ball of dough. Use minimum movement as the more you work it the more elastic it will get, causing the pastry to shrink & be chewy. Roll into a large, short & fat sausage shape, wrap in glad wrap & place in the fridge for at lest 1 hour.Carefully slice off thin slivers of pastry lengthways, around 5mm thick. Place the slivers in & around the bottom & sides of your tart mould, then push the pieces together & level out. Now it needs to rest again for at least 1 hour in the freezer this time.Bake the tart for about 15 minutes at 180c, completely cool & fill with any uncooked fillings.For baked fillings, bake blind first at 180c for only about 12 minutes. You can fill the shell with rice, baking beads, etc but if your pastry is straight out of the freezer you shouldn’t have problems with shrinkage, etc.