Fifteen Chocolate Tart, is the best tart by Jamie Oliver, it tastes delicious...You should try to make it..trust me...here are the receipes I'll share with you.....
For the pastry
325 gr. unsalted butter
225 gr. caster sugar
a pinch of salt
565 gr. plain flour, shifted, plus extra for dusting
3 large free-range or organic eggs
65 gr. cocoa powder
For the filling
200 ml. whole milk
565 ml. double cream
65 gr. caster sugar
350 gr. dark chocolate ( 70% coca solid ), broken up
2 large free-range or organic eggs
|Methods|
For the pastry:
1. Grease your tart tin with butter
2. Cream together the butter, sugar and salt
3. Then fold in the flour, eggs, and cocoa powder ( hand or food processor )
4. When the mixture looks like coarse breadcrumbs, gently work it together until you have a ball of dough, then folur it lightly
5. Dont work the pastry too much, otherwise it will become elastic and chewy, not brumnly and short as you want it to be
6. Wrap the dough in clingfilm and put it in the fridge for at least an hour
7. Remove ut from the fridge, roll it out, line your tart tin with it and put it in the freezer for half an hour
8. Preheat the oven to 180C nad bake the pastry for around 12-15 minutes or until it's firm and almost biscuit-like, then remove it...and turn teh heat down to 170C
For the filling:
1. Put the milk, cream and sugar into a sauce pan and slowly bring to the boil, stirring gently
2. Take off the heat and add the broken chocolate, whisking until smooth then add the eggs and whisk again
3. Pour the filling into a jug
Put the baked tart case back un the oven, carefully pull out the oven shelf and pour in the filling. Push the oven shelf back in and bake for 15 minutes. It is cooked when the filling still has a slight wobble to it - Remember, ot will keep firming up a little as it cools down. Lovely served with a big dollop of creme fraiche...
There you are Fifteen Chocolate tart DONE.....
For the pastry
325 gr. unsalted butter
225 gr. caster sugar
a pinch of salt
565 gr. plain flour, shifted, plus extra for dusting
3 large free-range or organic eggs
65 gr. cocoa powder
For the filling
200 ml. whole milk
565 ml. double cream
65 gr. caster sugar
350 gr. dark chocolate ( 70% coca solid ), broken up
2 large free-range or organic eggs
|Methods|
For the pastry:
1. Grease your tart tin with butter
2. Cream together the butter, sugar and salt
3. Then fold in the flour, eggs, and cocoa powder ( hand or food processor )
4. When the mixture looks like coarse breadcrumbs, gently work it together until you have a ball of dough, then folur it lightly
5. Dont work the pastry too much, otherwise it will become elastic and chewy, not brumnly and short as you want it to be
6. Wrap the dough in clingfilm and put it in the fridge for at least an hour
7. Remove ut from the fridge, roll it out, line your tart tin with it and put it in the freezer for half an hour
8. Preheat the oven to 180C nad bake the pastry for around 12-15 minutes or until it's firm and almost biscuit-like, then remove it...and turn teh heat down to 170C
For the filling:
1. Put the milk, cream and sugar into a sauce pan and slowly bring to the boil, stirring gently
2. Take off the heat and add the broken chocolate, whisking until smooth then add the eggs and whisk again
3. Pour the filling into a jug
Put the baked tart case back un the oven, carefully pull out the oven shelf and pour in the filling. Push the oven shelf back in and bake for 15 minutes. It is cooked when the filling still has a slight wobble to it - Remember, ot will keep firming up a little as it cools down. Lovely served with a big dollop of creme fraiche...
There you are Fifteen Chocolate tart DONE.....
this is soooooooooooo yummy, my friend brought a slice to work today, it was yuuuuuuuuuuuuummy
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xxx