We're having a very busy day here at Romance Weekly. Along with our blog hop cookie swap, we're also running our Christmas Stocking Stuffer event on Facebook. If you're not over there, you're missing out on all sorts of great fun and giveaways.
Welcome over from Brenda Margriet, I recently finished reading her wonderful book Chef D'Amour and can highly recommend it. It's also rather topical today.
Before I get to my recipe, I have to confess that I'm not much of a baker. I love to cook and am fairly competent at it, but baking—not so much. I flat out stole this recipe from Jamie Oliver. As I learnt to cook through Jamie's books, I thought it might be alright. This recipe comes from his cookbook, "The Naked Chef" and is a winner with anyone who likes death by chocolate.
Jamie Oliver's Simple Chocolate Tart
- 1 pastry shell baked blind
- 11 fl oz double cream (you call it heavy cream in the US)
- 2 level tbs caster sugar
- Pinch of salt
- 4 oz softened butter
- 1lb cooking chocolate (bitter and broken up)
- 3 3/4 fl oz milk
- cocoa powder for dusting
Put the cream, sugar and salt in a pan and bring to the boil. Remove from heat and add the butter and chocolate. Stir until completely melted. Allow to cool before stirring in the cold milk until smooth and shiny. It it looks like it's splitting, let it cool down a bit more and whisk in a little extra milk until you get it smooth. Pour the mixture into your cooled pastry shell, shake until it's all even and allow to cool for 1-2 hours at room temperature. Dust with cocoa powder and you're done.
How easy is that? The tart is very rich, and best served with a tart berry like raspberries.
If you're a purist and like to make you own pastry, Jamie has a virtually fool proof pastry and method.
Short Crust Sweet Pastry
For two 12 inch molds
- 9 oz butter
- 7 oz icing sugar
- Pinch of salt
- 1lb Flour
- 4 egg yolks\4 tbs milk/cold water
Cream together butter, sugar and salt then rub in flour and egg yolks (you can use a food processor on pulse for this). When it looks like coarse bread crumbs, add the milk or cold water and pat into a ball.
Now is the part where Jamie's genius comes into play. Shape it into a rough football shape and put it in the fridge. You can freeze it at this point as well. When you're ready to use it, you just slice off neat slices about 1/8 inch thick and put them in your pie dish. Push them around until they cover the bottom and sides. You can go straight into the oven with it then, without any of the beans in the bottom of the dish or all that other rubbish you normally do when baking blind. To bake blind, you need to bake your pastry at 350 F for about 12 minutes until its only lightly colored.
Keeping hopping over to Nina Mason to see what she's got baking.