This baked chocolate tart is a Jamie Oliver recipe dating back to his first book - The Naked Chef, published in 1999. He's not a chef whose style I'm particularly attracted to, so I'm not sure why I first tried this recipe, but it's become one of my favourites when a baked chocolate tart is required.
It's a simple recipe, which gives a dense, fudgy filling; excellent when eaten with refreshing creme fraiche to cut the richness. It's not oversweet, as the huge amount of cocoa offsets the sugar and golden syrup.
If you are making your own pastry case, I'd suggest a sweet rich shortcrust pastry which is really well baked, as the low baking temperature for the filling won't finish cooking the pastry if it's even slightly underdone.