Penguin Anniversary Edition: The Naked Chef
By Jamie Oliver
Baked chocolate tart
1 hr plus cooling
Not Too Tricky
serves 12
About the recipe
I think this tart is best served with some seasonal soft fruit, such as blueberries, raspberries or strawberries.
Recipe From
Ingredients
140g unsalted butter
150g quality dark chocolate (70%)
8 tablespoons quality cocoa powder, sifted
4 large free-range eggs
200g caster sugar
3 tablespoons golden syrup
3 heaped tablespoons soured cream or crème fraîche
1 x 25cm flan or tart shell, baked blind
Method
- Preheat the oven to 150°C/300°F/gas 2.
- Place the butter, chocolate, and a small pinch of sea salt in a heatproof bowl over a pan of simmering water. Sift in the cocoa powder, then allow everything to melt slowly, stirring occasionally until well mixed.
- In a separate bowl, beat the eggs and sugar together until light and well creamed, then add the golden syrup and soured cream.
- Stir your 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.
- Bake for 40 to 45 minutes. During cooking a beautiful crust will form on top.
- Carefully remove the tart from the oven and allow to cool on a wire rack for at least 45 minutes, during which time the skin with crack and the filling will shrink back slightly.
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