From “The Naked Chef” by Jamie Oliver
Serves 8
Ingredients:
1 x 25cm pastry tart shell, baked blind
140g unsalted butter
150g chocolate (70% cocoa solids)
8 tbsps cocoa powder
small pinch of salt
4 eggs
200g caster sugar
3 tbsps golden syrup
3 medium heaped tbsps sour cream/creme fraiche
Pastry Case:
Jamie suggests making and freezing an uncooked pastry case ahead of time. You can then remove it from the freezer and place directly in the oven (no need for baking paper and baking beans etc) for approximately 12-15 mins until cooked through. Add this filling when ready.
Method:
1. Place butter, chocolate, cocoa powder and salt in a bowl over a pan of simmering water and allow to melt slowly, stirring occasionally until well mixed in.
2. In a separate bowl beat the eggs and sugar together until light and well-creamed and then add the golden syrup and cream.
3. Stir the chocolate mixture into this mixture, scraping all the chocolate out with a spatula. Once you’ve mixed it well pour it into the pastry shell. Place into a preheated oven for 40-45 minutes at 150C.
4. During cooking a beautiful crust will form on top. Carefully remove from the oven and allow to cool on a rack for at least 45 mins during which time the skin will crack and the filling will shrink slightly.
La Femme Version:
I did exactly as Jamie advised regarding the pastry case (why wouldn’t I?). It worked! I was completely amazed as pastry in this climate can be extremely testing – or so I’ve found previously. The chocolate tart itself took a little longer to cook but was definitely still moist when we came to taste it – absolutely delicious – another chocolate dessert to add to the list.
Wine Matching: (from 21 September Review)
We tasted a Grenache/syrah blend this month from Chateau Unang which went incredibly well with the rich chocolate taste. The more intensely flavoured Pinot from Terravin worked equally well. Yummy!
Le Vin:
Chateau Unang La Croix, (Grenache/Syrah/Carignan), James & Joanna King, Ventoux AOC, France 2008