I think this tart is best served with some seasonal soft fruit (blueberries, raspberries, strawberries).
| Total: | 55 min |
| Prep: | 5 min |
| Cook: | 50 min |
Ingredients
- 5 ounces unsalted butter
- 5 1/2 ounces semisweet chocolate
- 8 tablespoons unsweetened cocoa powder, sifted
- Small pinch salt
- 4 eggs
- 7 ounces granulated sugar
- 3 tablespoons maple syrup
- 3 medium heaping tablespoons sour cream or creme fraiche
- 10-inch flan or tart shell, baked blind
Instructions
- Place the butter, chocolate, cocoa powder and salt in a bowl over a pan of simmering water and allow to melt slowly, stirring occasionally until well mixed.
- In a separate bowl beat the eggs and sugar together until light and well creamed, and then add the golden syrup and sour cream or creme fraiche. Stir the chocolate mixture into this mixture, scraping all the chocolate out with a spatula. Once you?ve mixed it well, pour it into the pastry shell. Place into a preheated 150C/300 degree F/Gas 2 oven for 40 to 45 minutes. During cooking a beautiful crust will form on top.
- Carefully remove the tart from the oven and allow to cool on a rack for at least 45 minutes, during which time the skin will crack and the filling will shrink slightly.
Reviews
This is the easiest and most decadent tart I have ever tried to make. People were shocked about how good it would be and I was amazed at how easy it is to make. Jamie Oliver is one great chef!
I have made this several times over the past couple of years and it never fails to impress the tastebuds!
I like to make whipped cream infused with kahlua (coffee flavored liquor)
to top thin wedges with. Sometimes I’ll garnish with chocolate covered coffee beans, or I’ll use vanilla infused whipped cream and fresh red raspberries…YUM
I like to make whipped cream infused with kahlua (coffee flavored liquor)
to top thin wedges with. Sometimes I’ll garnish with chocolate covered coffee beans, or I’ll use vanilla infused whipped cream and fresh red raspberries…YUM
My only complaint is that I wish the tart shell recipe was listed on this page, too. Even a cross-reference link would be good.
I made this in a regular pie shell in a tart pan without a removable bottom, and also substituted dark chocolate for semi-sweet. It was very easy to do and was very well received. Since I used my electric hand mixer, my filling was much lighter than what it looked like on the show, but that was a plus. I’m definately making this one again.