Lovers of rich chocolate will adore this, although I can only manage a small slice. Of course, it all depends on the ingredients you use. I’m using Montezuma’s organic dark chocolate just now, and adore it. The trick to this dish is to trust your oven and serve the tart on the day you make it. It’s just not the same the day after!
Makes on 9-inch tart – but small, individual tarts work very well too
9-inch pastry case, lined
275ml double cream
200ml whole milk
400g dark chocolate, I use Montezuma’s
3 whole eggs
Cocoa powder for dredging (optional)
For the pastry (this will give you some for your freezer for next time):
600g plain flour, sifted
185g icing sugar, sifted
215g unsalted butter, diced
3 eggs, cracked and gently whisked
Cream the icing sugar and butter together for a few minutes until light in colour. Add the flour and scrape down the sides of the bowl before adding the eggs - a little at a time - to make a soft, wet paste. Chill for 20 minutes then roll out and line your pastry case and allow it to rest for a further 20 minutes in the fridge.
Remove from the fridge and cover the pastry with greaseproof paper or a triple-layer of cling film, add baking beans and bake at 180°C for 35 to 40 minutes, until just golden and crisp. Remove the baking beans and greaseproof paper.
Meanwhile, warm the cream and the milk together in a pan until it nearly comes to a boil. Then remove from the heat and add the chocolate. Mix well with a whisk, and then allow it to cool gently for 5 minutes or so.
Add the eggs to this mixture one at a time, stirring gently as you do. Then pour this mixture into the blind-baked tart shell and bake for 20 to 30 minutes until there is no wobble when you gently shake the tray.
Remove from the oven and allow to cool slightly before removing carefully from the tin. Dust with cocoa powder (optional). Cut into slices and serve with crème fraîche.
A top tip is to use a sharp, hot, wet knife to cut the tart into perfect slices.