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.
4 comments:
Did you say fudgy filling? You've got me Suelle, it looks beautiful.
I too love this recipe Suelle and regularly return to it. I tried making a salted caramel and chocolate version once based on it, it was an epic fail! Best stick to the original I found...
I'm not a Jamie fan either, but this tart looks good - nice deep filling. It's useful having a favourite recipe you know always turns out well.
This looks lovely. I'd forgotten this recipe but, thanks to your reminder, I can remember making this many years ago (probably 1999). I must dig the book out again.
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