I have made Jamie Oliver's baked chocolate tart numerous times for my family on a quiet night in as well as for special occasions. It’s foolproof! The pastry is beautifully delicate and the chocolate mixture is rich so only have a little. It is complimented perfectly with either fruit in summer or coffee in winter. The pastry recipe is included below the tart recipe. Oh one other thing, these photos are from about 2 if not 3 years ago, I never thought anyone else would see these as they are more of a personal record. So apologies for the poor lighting and lack of centerdness (new word) but at least it gives you an idea of how it'll turn out.
Baked Chocolate Tart
150g unsalted butter
160g good quality chocolate (at least 60% cocoa solids)
8 tablespoons unsweetened cocoa powder sifted
Small pinch salt
4 large eggs
200g granulated sugar
3 tablespoons golden syrup
3 tablespoons crème fraiche or double cream
10-inch (25cm) tart shell baked blind (see below)
Preheat oven to 150ºC
Place the butter, chocolate, cocoa powder and salt in a bain marie (a bowl held above a saucepan of simmering water, do not allow the bowl to be at all immersed in the water as this can cause scorching). Occasionally stir the melting ingredients.
In a separate bowl beat the eggs and sugar together until light and well creamed, followed by the golden syrup and sour cream or crème fraiche. Add the chocolate mixture into this mixture, scraping all the chocolate out with a spatula. Mix again until well combined, then pour into the blindbaked pastry shell (see below). Bake for 40 to 45 minutes. During cooking a beautiful crust will form on top.
Once the time has passed remove the tart from the oven and allow to cool on a rack for at least 45 minutes, during which time the surface will crack and the filling will shrink slightly. Then simply remove it from the shell and serve. You will need to keep the tart on the shell base, it may split if it is moved as it is heavy.
Sweet Shortcrust Pastry
500g plain flour, plus extra for dusting
100g icing sugar, sifted
250g unsalted cold butter, cut into small cubes
zest of 1 lemon
2 large eggs beaten, I always use free range
splash of milk
Sieve the flour from a height (for greater aeration) on to a clean work surface or wide bowl and sieve the icing sugar over the top. Rub the cubed butter into the flour mixture using your thumb against your index, middle and ring fingers, you end up with a fine, crumbly mixture. Now add the zest or any other flavouring of your choice.
Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Don’t work it too much as it will become elastic and chewy as opposed to being desirably crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in clingfilm and put it into the fridge to rest for at least half an hour. When you need to use it simply re flour the dough and the work surface and roll out to line your tart shell. Don’t worry too much if it breaks, it’s better to patch it up than to re-kneed it numerous times, plus it will add a rustic touch.
Remember be creative, if you’re out of lemons try orange or lime zest, or you could add some nutmeg, cocoa, vanilla or cinnamon. So long as you keep these flavours subtle you can't go wrong ... though maybe don't try flavouring with Vegemite!