Penguin Anniversary Edition: The Naked Chef
By Jamie Oliver
20 mins plus cooling
Not Too Tricky
serves 16
About the recipe
This chocolate tart is great for those chocofreaks who turn up out of the blue, as it is dead quick to make. I think this particular tart cries out for a slightly thicker pastry shell. The better the chocolate you can buy, the tastier it will be.
Recipe From
Ingredients
300ml double cream
2 level tablespoons caster sugar
90g unsalted butter, at room temperature
400g quality dark chocolate (70%), broken up
100ml milk
1 tart shell, baked blind
quality cocoa powder, for dusting
Method
- Place the double cream, sugar and a tiny pinch of sea salt in a pan and bring to the boil.
- Break up the chocolate.
- As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny.
- Sometimes this mixture looks like it has split. Allow to cool down a bit more and whisk in a little extra cold milk until smooth.
- Scrape all the mixture into the cooked and cooled pastry shell with a spatula.
- Shake the tart to even it out and allow to cool for around 1 to 2 hours until it is at room temperature. Dust with the cocoa powder.
- Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.
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