This is Jamie Oliver’s Baked Chocolate Tart, taken from his very first book. When I first cooked this I was told it was essential for me to make this regularly by my university friends. However, it has been a very long time since I have made this and I cooked it again for my Supper Club this weekend. My 2 year old son George named this a ‘A precious pie’ when he saw me with the homemade pastry case. I was amazed he came out with that description himself and have decided to keep his title for this dish.
I think this is such a rich tart, totally gorgeous and a small slice is just right to finish a special dinner. This is a really indulgent dessert and I cannot think of anyone who would not like this. Most of the recipes I share on my blog are quick and simple but sometimes it is worth spending a little longer for a special occasion.
Here’s the recipe:
My Short Crust Sweet Pastry:
- 40z plain flour
- 4oz icing sugar
- 100g frozen unsalted butter
- small amount of cold water
- Sift together flour and icing sugar into a large bowl.
- Grate frozen butter into the bowl and then gently rub flour/icing sugar into the butter until it looks like breadcrumbs.
- Gradually add a few drops of water and then gently move mixture around with your fingertips until it comes together to make a dough. You may need to add a few more drops of water but add slowly, too much water will make a sticky heavy dough.
- If your dough is too sticky add a little of flour into the mixture to correct the consistency.
- Wrap the dough in clingfilm and put into the fridge for at least an hour.
- On a clean, floured, surface roll out the chilled dough to about 5mm-1cm thickness and then lift over your tart mould and carefully press it in to fit. (I leave the pastry hanging over the edge by about 1cm and trim it neatly right at the end when the tart is cooked.)
- Wrap the whole tart case in clingfilm and put into the fridge over night.
- The next day heat the oven to 180°c, take the clingfilm off and put the tart straight in the oven for 12 minutes. Freezing the pastry should prevent it from rising during baking and leave plenty of room for the filling.
While the pastry case is cooking make the tart filling:
- 140g unsalted butter
- 150g cooking chocolate (70% coco solids)
- 8 tbsp cocoa powder
- 4 eggs
- 200g caste sugar
- 3 tbsp golden syrup
- 3 headed tbsp creme fraiche
- Put butter, chocolate and cocoa powder into a bowl and set over a pan of simmering water; melt slowly, stirring until well mixed.
- Crack eggs into another bowl, add sugar and beat together, add golden syrup and creme fraiche, mix.
- Gradually stir the chocolate mixture into the the egg mixture and once combined pour into blind baked tart.
- Put tart back into the oven, reduce the heat to 150°c and cook for 40-45 minutes.
- Take the tart form the oven and leave to cool on a rack for at least 45 minutes.
I served my tart with a raspberry coulis and ice cream. This is not an everyday treat, but something out of the ordinary and totally yummy.