Chocolate Tart
By: Anonymous
Published: Thursday, February 11, 2010 - 5:52pm

Ingredients




1 tart shell baked blind (qv short crust sweet p
375 mls double cream
2 level tablespoons caster sugar
the smallest pinch of salt
115 grams butter softened
455 grams bestquality cooking chocolate broken up
100 mls milk cocoa powder for dusting

Preparation

1 Place the double cream sugar and pinch of salt in a pan and bring to the boil. 2 As soon as the mixture has boiled remove from the heat and add the butter and chocolate. 3 Stir until it has completely melted. Allow the mixture to cool slightly stirring in the cold milk until smooth and shiny. 4 Sometimes this mixture looks like it has split. 5 Allow to cool down a bit more and whisk in a little extra cold milk until smooth. 6 Scrape all the mixture into the cooked and cooled pastry shell with a spatula. Shake the tart to even it out and allow to coot for around 12 hours until it is at room temperature. 7 Dust with the cocoa powder. 8 Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter. 9 This chocolate tart is great for those choco freaks who turn up out of the blue as it is dead quick to make. I think this particular tart cries out for a slightly thicker pastry shell. The better the chocolate you can buy the tastier it wilt be.