I learnt everything I know about chocolate tarts from Simon Hopkinson, and then I added a bit of salt… I use a plain shortcrust base; sweet ones tend to have icing, sugar and eggs in the pastry, but as I lean towards something less sweet in my desserts I like to use a savoury one. The filling is enough for two shallow tarts or one very full one.
SERVES 8
• 125g plain flour
• small pinch of salt
• 55g cold salted butter, cut into cubes
• 40ml very cold water
FILLING
• 200g good-quality dark chocolate (at least 70% cocoa solids)
• 150g salted butter
• 3 egg yolks
• 2 whole eggs
• 40g caster sugar
EQUIPMENT
• food processor
• 20-cm loose-bottomed tart tin
• baking beans, dried chickpeas or rice
• electric whisk
To make the pastry, sift the flour into a food processor, then add the salt and butter and blitz on high speed until you have a fine crumb. While the machine is still on, slowly pour in the water and as soon as it has all been incorporated turn the machine off. Alternatively, do this by hand, but be careful to handle the pastry as little as possible after adding the water or it will become tough. Form the pastry into a ball, wrap it in clingfilm and leave to rest in the fridge for at least an hour.
Preheat the oven to 180°C/350°F/Gas 4. Roll out the pastry as thin as you dare on a lightly floured worktop and use to line the tart tin. Trim the edges, then line the base of the pastry with a circle of greaseproof paper and fill with baking beans, dried chickpeas or rice, to stop the pastry puffing up while baking. Bake for 25 minutes. Remove the greaseproof paper and beans and set aside until you have made the filling. Put it back into the oven without the paper for a couple of minutes if it looks a bit too raw. Increase the oven temperature to 190°C/375°F/Gas 5.
To make the filling, break up the chocolate and melt in a heavy-based pan with the butter over a low heat. When it is melted, leave to cool slightly until just warm.
Beat the egg yolks, eggs and sugar together in a bowl with an electric whisk until light and fluffy. Add the chocolate mixture and beat in until combined, then pour the filling into the pastry case. Bake in the oven for 5 minutes, then leave to cool.
This is so rich, smooth and silky, just like chocolate butter. It is delicious with a dollop of crème fraîche and some Candied Orange Peel (see page 243).