Chocolate Tart…an easy festive season treasure!
by Anna Buckley
“Looks tricky?” I hear you say.
Nah…it’s so bloody easy. No rolling, no resting, no blind baking, no shrinkage. This pastry (and its sinfully rich filling) is so simple to make that I’m sure you too will add it to your dessert repertoire and be the star of your next dinner party!
My dessert posts have all been a bit tarty since discovering the original recipe for this easy short crust pastry in Cooks Illustrated about a year ago. Since then I’ve been on a mission to convert the pastry to whatever suits the mood…sweet, nutty, savoury, and today… chocolaty!
So let’s get baking!
Don’t worry if you only have the standard 23cm (9 in.) flan tin. You can still use it but be aware you’ll have an excess of pastry and filling (make a miniature version with the leftovers and stash it in the fridge as a treat for later). Not having the larger tin is no reason to miss out on making this spectacular dessert!
(turn oven to 180 c or 350 f)
1 cup plain (all-purpose) flour
1/2 cup dutch cocoa powder (standard Cadbury will do but it’s not as rich and dark)
1/3 cup icing (confectioners) sugar
140 grams (10 tablespoons) salted butter
300 grams (10 1/2 ounces) dark eating chocolate
1/3 cup cream
1/4 cup caster sugar
4 egg yolks
2 whole eggs
1 teaspoon vanilla extract
1 punnet strawberries
1 punnet blueberries (frozen is fine)
1 jar Morello cherries (use fresh if you have a cherry pipper)
1/2 cup berry jam
Set oven to 170 c (330 f)
Begin by placing cream and chocolate in microwave proof bowl and zap for 30 seconds or until chocolate melts. It’s better to be slightly underdone as chocolate will keep melting after you have taken it out of microwave. Don’t overdo it or chocolate will split and become a crumbly mess.
*the leftover whites can be used to make meringues if you’re on a bit of a cooking roll…just saying!
In this case I halved the strawberries, then built up concentric circles of fruit, remembering to leave one perfect strawberry to finish off centre.
*You can reheat or add a little boiled water if jam becomes too stiff.
See I told you it was easy!
What a gorgeous and delicious way to sweeten up this festive season.
Sweet dreams, Anna x
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