Chocolate Tart

I’m beginning to see the light at the end of the tunnel, work-wise, thank heavens, have really been earning my money lately!  So I’ve finally had a moment to go through some of my other blog’s past posts, as there a several recipes I want to save on this blog. 

Here’s one that I feel is worth re-posting – my daughter-in-law’s version of Jamie Oliver’s Chocolate Tart.  Just look at this – I could so do with a slice of this right now, with a cup of strong coffee!!!   It seems the perfect treat for this cold morning in KZN, particularly for someone who’s been dieting for months now, and has lost nothing for 6 weeks – I feel I may as well have a slice of something decadent…sigh.

How drool-worthy is this photo?  Here’s the recipe for my D-i-L’s version, if you don’t have the original in one of his books on your bookshelf.

 Chocolate Tart

 1 packet biscuits, crushed – SD used chocolate digestives

1 weet-bix biscuit, crushed finely

125 grs butter, melted

• Mix together very well, press into a pie dish, and chill in the freezer while making the filling.

 160 mls double cream

1 Tbsp castor sugar

Pinch salt

60 grs butter

230 grs best dark chocolate you can afford, broken up

50 mls milk, cold

Cocoa powder, for dusting

• Heat the cream, sugar and salt gently, and then bring to the boil.
• Remove from the heat immediately,  add the chocolate and butter,  keep stirring until melted.
• Allow the mixture to cool slightly, then add milk slowly, a bit at a time, stirring constantly,  the mixture will become smooth and glossy.  If the cream is quite thin, you may not need all the milk.
• If mixture seems to ‘split’, allow to cool a bit more, then stir in a little more milk until the texture is correct.
• Pour into the chilled base, allow to set for 1-2 hours.  Dust with cocoa before serving.
• The tart should cut like butter.

This marvellous chocolate tart is velvety-smooth, richly satisfying, and perfect with a cup of strong coffee. 

It was decadent, people, and to be taken in very small amounts!