From The Naked Chef
Short Crust Sweet Pastry
To make two 12-inch tarts:
1 cup plus 2 tablespoons butter
1 3/4 cups confectioners’ sugar
a medium pinch of salt
just over 1 lb flour
4 egg yolks
1/4 cup cold milk/water
Making the dough:
You can make by hand or in a food processor. Cream together butter, sugar, and salt and then rub or pulse in the flour and egg yolks. When this mixture has come together, looking like coarse bread crumbs, add the cold milk or water. Pat and gently work together to form a ball of dough. Lightly flour and push, pat and squeeze into shape.
Wrap in plastic wrap (Jamie likes to roll into large, short and fat sausage shape) and place it in the refrigerator for at least 1 hour.
Carefully slice off thin layers of pastry lengthways, around 1/8 thick. Place slivers in and around the bottom and sides of the tart pan, just fitting them and then pushing together. Once finished lining your tart pan allow it to rest for at least an hour, preferably in a freezer.
Cooking the shell at 350 degrees F for about 12 minutes, so that it’s only lightly colored but just cooked through (baking blind).
Baked Chocolate Tart
Recipe courtesy Jamie Oliver
Show: The Naked Chef
Episode: The Girlfriend
I think this tart is best served with some seasonal soft fruit (blueberries, raspberries, strawberries).
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
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.