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!
Linda Roets
Fired Up Cooking SA 