BITTERSWEET CHOCOLATE TART

SERVES 8–12

This chocolate tart is inspired by Joël Robuchon’s wonderful recipe. It is easy and has a wonderful taste and texture. It is simple: if you buy good-quality chocolate it will blow your mind; if you don’t, it simply won’t.

1 sheet good-quality sweet shortcrust pastry (bought or homemade), enough to line a 24 cm (9½ inch) flan (tart) tin

oil spray, for greasing

egg wash, for brushing

250 g (9 oz/1 cup) thick (double) cream

80 ml (2½ fl oz/¹/₃ cup) full-cream milk

200 g (7 oz) dark bittersweet chocolate, cut into small pieces

1 extra-large egg, whisked

cocoa powder (optional)

Preheat the oven to 180°C (350°F/Gas 4). Spray a 24 cm (9½ inch) flan (tart) tin with oil spray.

Roll out the pastry on a lightly floured work surface until it is 2 cm (¾ inch) wider than the tart case. Roll the pastry over the rolling pin and gently ease it into the tart case, pushing the sides in gently. Rest in the fridge for 30 minutes.

Prick the base a few times with a fork to prevent blistering and rising. Line the tart case with baking paper and uncooked rice and blind bake for 20 minutes. Remove the paper and rice, brush the tart shell with the egg wash and bake for 10 minutes. Remove from the oven and increase the temperature to 200°C (400°F/Gas 6). Leave the tart shell to cool.

To make the filling, place the cream and milk in a saucepan. Stir and bring to the boil over medium heat. Remove the saucepan from the heat, add the chocolate and stir until the chocolate is completely melted and incorporated. Strain the egg into the warm chocolate mixture and stir until absorbed. Pour the warm filling into the cooked tart shell and smooth it with a spatula.

Turn off the oven and bake the tart for 20 minutes or until just set. Allow the tart to cool, then sprinkle with cocoa powder, if desired. (Do not refrigerate the tart.)