Chocolicious Baby

Seeing as my cheesecake was such a disaster I decided to make a tart, something I know I'm definitely good at and NEVER goes wrong for me.

So out came the books and surprise, surprise Jamie Oliver won out. A baked chocolate tart from the Naked Chef was just what I needed to get over my mother laughing at my upset and my husband trying to be supportive but it really not making any difference cos I am a cheesecake making failure!!! (boo hoo) :-(

So this is a baked tart, it's made with the same shortcrust sweet pastry I made a couple of weeks ago and I have had a tart shell frozen since then, thank god as my friend Cleo wouldn't have gotten anything other than a digestive biscuit if I hadn't had it in the freezer.



There wasn't any of my usual Green & Blacks cooks chocolate or even Lindt in my local supermarket so I ended up with Blake's Organic 71% chocolate which I have never used before but it worked out just fine.



So here's what you need:

• 1 tart shell, blind baked
• 140g/5 oz unsalted butter
• 150g/5 1/2 oz best quality cooking chocolate (70% cocoa solids)
• 8 tbsps cocoa powder, sifted
• small pinch of salt
• 4 eggs
• 200g/7 oz caster sugar
• 3 tbsp golden syrup
• 3 medium heaped tbsp of creme fraiche (you can use sour cream here either)

Put the chocolate, butter, cocoa and salt in a bowl over a simmering pot of water. Allow to melt slowly, stirring occasionally until well mixed. In a seperate bowl mix the eggs and sugar until light and fluffy and then add the golden syrup and creme fraiche. Stir your chocolate into this mixture making sure to get all of it out of the bowl you melted it in. Once well mixed pour it into the pastry shell. Place into a preheated oven for 40-45 mins at 150/gas 2. During cooking a crust will form on top.

The book says the filling will shrink and crack while cooling. While mine shrank it didn't crack at all and it is rich and lucious and supremely chocolicious.