Apparently this week is Chocolate Week. I’ve always pondered who decides these things. If I woke up one day and announced ‘TODAY IS MARTINI WEEK’ I wonder who would join me – most likely it would just be me knocking back the liquor and trying to get creative with orange peel. I would however, like to thank Mr/Ms Chocolate Week Decider, as it has given me an excuse to eat chocolate everyday and incorporate it into any form of baked goods. The result was a highly decadent Chocolate Tart, pinched from the Waitrose Magazine. It’s super rich – if I made it again I would go for a slightly lower percentage of
chocolate (perhaps 70%, rather than the 85% which I opted for you).
Ingredients: Serves 12
For the pastry
- 140g unsalted butter, slightly softened
- 90g caster sugar
- 1 large egg
- 30g cocoa powder
- 250g plain flour
For the filling:
- 300g dark chocolate (70 % cocoa), roughly chopped
- 125ml whole milk
- 200ml whipping cream
- 2 eggs, beaten
- Icing sugar, for dusting
- Preheat the oven to 180˚C, gas mark 4. Make the pastry as on the previous page, adding the cocoa with the flour. Roll into a disc as thick as a £1 coin and big enough to fit a 25cm fluted tin. Drape the pastry over the rolling pin, lay over the tin and push into the base, leaving any excess hanging over the edge. Chill for 10 minutes.
- Blind-bake the pastry: cut a piece of greaseproof paper a bit larger than the tin. Scrunch it up, open it out and push it into the pastry base. Pile in ceramic baking beans and cook for 15 minutes. Lift out the paper and beans and cook for a further 5 minutes. Remove from the oven, cool for 10 minutes, then trim off the excess pastry.
- Turn down the oven to 140°C, gas mark 1. For the filling, place the chocolate in a large bowl. Bring the milk and cream to the boil in a pan, then pour over the chocolate, whisking until the chocolate is melted and the mixture is smooth. Add the eggs and whisk until smooth.
- Pour the filling into the pastry case and cook for 25 minutes until just set. Cool, then remove the tart from the tin, dust with icing sugar and serve with clotted cream, if liked.
Directions for use: Three important reasons why chocolate is important in your life: 1. It’s delicious. 2. It’s proven to be good for you (don’t ask me how). 3. It’s essential to be liked – if you’re the dull person who refuses pudding (not naming names… THE BALD ONE) at a dinner party, you’ll lose respect of friends.