Amedei No.9 chocolate tart recipe
For the ‘sweet paste’ pastry
100g unsalted butter
70g caster sugar
180g plain flour, sifted, plus extra for dusting
A pinch of salt
1 large free range egg
20g cocoa powder
For the filling
300g Amedei no.9 chocolate (or other good quality dark chocolate with minimum 70% cocoa) broken up
120g unsalted butter
120ml double cream
120g caster sugar
4 large free range eggs and 1 egg yolk
Preheat the oven to 180°C/350°F/gas 4. Using a little butter grease a loose bottomed 25cm/10 inch tart tin, 2.5cm deep. To make your pastry, cream together the butter and sugar until light and fluffy. Then fold in the flour, salt, egg and cocoa powder – you can do all this by hand or in a food processor. When the mixture looks like course breadcrumbs, gently work it together until you have a ball of dough, then flour it lightly. Don’t work the pastry too much, otherwise it will become elastic and chewy, not crumbly and short. Wrap the dough in cling film and put it in the fridge for at least an hour. Remove it from the fridge, roll it out, line your tart tin with it and then pop it back in the fridge until chilled. (You can cheat and buy good quality sweet paste dough although it won’t be chocolate.)
Bake the pastry case ‘blind’ for around 12 to 15 minutes or until its firm and almost biscuit-like. Remove from the oven and turn the heat down to 120°C/250°F/gas ½.
Meanwhile, to make the chocolate filling, melt the chocolate, butter and cream gently over a double boiler, stirring gently until the chocolate has melted. (This is a bowl placed on top of a pan of simmering water, the bowl must not touch the water.) Mix the sugar, eggs and yolk until light and aerated. Fold the sugar and egg mixture into the chocolate mixture using a hand whisk until a nice smooth consistency.
Bake for 30 minutes, it is cooked when the filling still has a slight wobble to it – it will keep firming up a little as it cools down. Then set aside to cool for 2 hours before serving. Lovely served with a big dollop of creme fraiche.