Ridiculous Chocolate Tart

My husband has an insane sweet tooth and is always pestering me to make him dessert.I finally relented last week - I figured we needed some chocolate solace after losing Aggie. I turned o one of the few cookbooks I have cooked more than 50% of the recipes. The cookbook is called Fresh and I was given it as a gift years ago by my old bosses. It was my cookbook before I went to culinary school and tackled many of the (simple) recipes in it while exploring new flavours and cooking techniques.







 This chocolate tart is so easy it almost feels illegal, but it is important to use really good chocolate for this - as the main ingredient, it will be all that you taste. As I was writing this, I Googled to see if the recipe is posted anywhere. It is.... on my blog. How embarrassing.... Oh well, five years later, it is still damn good.
 PS. Miss you Trevor!

Berry Chocolate Tart


4 teaspoons jam
1 prebaked chocolate tart case -- recipe follows
160 grams unsalted butter
200 grams dark chocolate
3 egg yolks
2 eggs
4 tablespoons sugar
2 tablespoons Grand Marnier


Preheat the oven to 350F. Spoon the jam into the base of the tart case and put it in the oven for 2 minutes. Remove the tart case and brush the jam over the base until it is glazed all over.

Melt the butter and chocolate together in a saucepan over low heat. Beat the yolks, eggs and sugar until they are light and fluffy. Pour the melted chocolate and Grand Marnier into the eggs and continue to beat for a minute.

Pour the chocolate filling into the tart case and return to the oven for 5 minutes. Allow to sit for at least two hours before serving.







Chocolate Tart Case


160 grams unsalted butter
185 grams all-purpose flour
2 tablespoons cocoa powder

Put all ingredients in a food processor and whiz to form a paste.If the pastry doesn't ball add a dash of cold water (i used an eighth of a cup.). Cover in plastic wrap and chill for half an hour.

Roll the pastry out as thin as possible and use it to line a ten inch tart shell. Chill until ready to use.

To bake, preheat the oven to 350F. Cover the pastry with parchment paper weighted down with pie weights or dried beans. Bake for 15 minutes.

Remove the paper and weights and bake for a further 5 minutes or until the base is dry.
recipe from Fresh, by Michele Cranston