This is one of the most baked recipes in our Jamie Oliver’s recipe book and my daughter‘s favourite tarte. No wonder: It’s made of chocolate and our whole family loves chocolate.
A piece of this tarte after lunch is miles better than a piece of chocolate after lunch. It’s something very special. In summer the tarte is perfect to serve with fresh berries.
Dough
125 g butter
100 g icing sugar (sieved)
a pinch of salt
250 g flour
2 egg yolks
2 tablespoons cold water
Tarte form ( approx. Ø 25 cm )
Put the water into the freezer or give 2 ice cubes in the water. Mix all ingredients except the water to a crumbly mixture. Add the water and knead the dough until it’s smooth. But don’t knead the dough too long otherwise it will get chewy. Form a short and thick roll from the dough and wrap it in cling wrap. Let it rest about an hour in the fridge.
Cut the roll in thin slices and spread them out evenly into the tarte form. Let the tarte form rest in the freezer for about 1 hour.
Preheat the oven to 180 °C. Bake the tarte for 15 minutes.
Tip: Prepare the double amount of dough in one go and freeze one half for the next tarte. Always be prepared!
Chocolate Filling
140 g butter
150 g chocolate ( 70 %)
8 tablespoons chocolate powder (sieved)
a pinch of salt
4 eggs
200 g sugar
3 tablespoons maple sirup
3 heaped tablespoons sour cream or créme fraîche
Put butter, chocolate, chocolate powder and salt in a bowl and let the mixture melt over a pot with simmering water. Stir occasionally until it is mixed well. Beat the eggs in another bowl and slowly add the sugar until it is fluffy. Mix in maple sirup and sour cream. Add the chocolate mixture to the egg mix and stir it well until everything thickens to a dark cream. Give the cream onto the baked tarte and bake it with 150 °C for 40 – 45 minutes. Let the chocolate tarte cool down on a cake rack for at least 30 minutes. The tarte rises in the oven and will show some cracks. Once out the oven the tarte contracts again. This process gives the tarte a nice crispy crust.