Jamie Oliver’s Chocolate Tart – A Summer Christmas

Jamie Oliver's chocolate tart

Happy holidays from New Zealand!

 

This tart was a very welcome guest at the Christmas table on Sunday. It was the one main Christmas tradition from my family that I brought to our marriage. My mother got the recipe from a Jamie Oliver show many years back, scrawling the ingredients down while watching, and it has been the star of our Christmas for as long as I can remember. I have no doubt it will continue into our own family Christmas traditions!

Chocolate Tart for Christmas Lunch

Jamie Oliver’s Chocolate Tart
1 sweet shortcrust pastry, frozen (recipe below)

140g butter
150g chocolate (70% cocoa solids)
8 Tbsp cocoa powder
4 large eggs
200g castor sugar
3 Tbsp sour cream
3 Tbsp golden syrup

Preheat oven to 180 degrees C. Blind bake shortcrust pastry until lightly browned (about 10 – 15 minutes). Remove from oven and reduce temperature to 150 degrees C.

Heat butter and chocolate in a bowl over a pot of hot water until melted. Mix in cocoa powder. Whisk eggs and sugar until light and fluffy. Add sour cream and golden syrup and whisk again. Using a spatula, mix together chocolate and egg mixtures. Pour into prepared tart tin and bake for 40 minutes.

Rich Shortcrust Pastry
225g standard flour
170g butter (cubed and cold)
1 tbsp sugar
1 egg yolk
4 Tbsp ice cold water

1. Add some ice to a glass of cold water, leave for 1 minute and scoop out 4 Tbsp ice cold water. Mix egg yolk with water and set aside.
2. Tip flour into bowl of food processor. Add cubed butter and blend until mixture resembles coarse breadcrumbs (about pea sized lumps).
3. With machine running, pour in egg yolk and water and process until large clumps form.
4. Tip dough onto dry surface and gather up with floured fingers into a ball. Avoid overworking the dough or letting it get too warm.
5. Wrap in plastic wrap and chill until firm (about 30 minutes) or overnight. It can be frozen at this stage.
6. Roll out dough on a lightly floured surface, rolling from the centre to the edges in one direction only, not backwards and forwards which will cause the pastry to shrink.
7. Drape the pastry over a rolling pin and transfer to chosen flan dish or tin. Gently press the edges in and cut off excess dough. Chill until firm before baking (or for this chocolate tart, freeze prior to baking).

chocolate tart with yoghurt and cherry

9 thoughts

  1. Ok, you’ve totally convinced me to make this! 🙂 Will be perfect for when our Canadian friends come to visit in a couple weeks! I agree this weather has been a bit of a bummer… but we did get to enjoy one day of sun up north on Christmas Day, which was amazing. Hope the sun comes out again for when you and your husband head out that way!

  2. This is the plate – a total nostalgia trip! We had these dishes when I was growing up and I had totally forgotten about them. I must ask my Mum if she still has any – the plate looks great on your blog (and your cake looks lovely!) I’m always on the look out for different looking kind of crockery for my blog. I like the old-fashioned stuff 😉
    Kerry

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