I have had a great weekend. I fed more friends (the usual) and getting fed by other friends too (the unusual). I was invited for lunch yesterday and I don't get this offer very often, so I when the opportunity comes, well, you know... As much as I love to cook and play host, every now and then I do enjoy playing guest as well. Although also yesterday, my patience was truly tested. My lunch invite was for 1 o'clock and food was finally served at 4.15. By that time, I was already digesting parts of the inside of my body. Lesson learned and note to self: must bring snacks next time.
Anyway, on the weekend I also baked another tart with homemade pastry, again! I know, I must have been possessed by the baking fairies (one source told me they do exist). I use the exact same pastry recipe from my Rhubarb and Strawberry Tart, please do check it out if you haven't done so. Practice does make perfect, right?
Chocolate and salt are ridiculously delicious together, so if you haven't tried them, I'm telling you that you are missing out! The tart is not difficult to make, especially if you use a store-bought pastry. You only need to bake the tart shell; and for the filling, a light cooking and stirring, and then two hours of patience for the chocolate to set...
Rich Chocolate Tart with Salt Flakes
Recipe by Jamie Oliver
Serves 4 - 6 (I managed to cut it into 10 slices)
375 gr ready-made shortcrust pastry
300 ml double cream
2 tsp caster sugar
50 gr unsalted butter, softened
200 gr dark chocolate, minimum 70% cocoa, broken into small pieces
50 ml whole milk
Seas salt flakes
If you are using ready-made pastry, bake the pastry according to the packet direction. Or if planning to make it yourself, click here for the list of ingredients and instructions.
Once the pastry is cooked, let it cool and make the filling. In a large pan, place the cream, sugar and a pinch of salt and bring to a boil. Then immediately remove from the heat and add the soft butter and chocolate. Let it melt a little and then stir until well-blended. Wait for a couple of minutes before adding the milk and stir again.
Pour into the tart shell and leave at room temperature for two hours to set. Sprinkle salt flakes lightly just before serving otherwise the salt will melt.
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