Even Hello Kitty likes this baked choco tart 21 March 2006

This is the baked version of the chocolate tart (with strawberries on top) we tried previously from among Jamie Oliver’s recipes. I found that recipe less stressful because after the crust had been baked blind, nothing else involved the oven. Nonetheless, this tart has its own appeal, so it is worth the extra effort.

The tart became Yeng’s unofficial birthday cake during a post-eating-cum-gathering the other weekend. The photo just doesn’t do this tart justice (a little overexposed - and this is a pic of leftovers … they taste good too!).

Best served with fresh fruit (though the fruits arrived late!), we opted to eat it with a dollop of ricotta cheese on top. While the filling is rich and creamy, the top is kind of crusty. It’s quite surprising to have these two textures working together.

You need:
One 10-inch tart shell, baked blind (refer to recipe here)
Unsalted butter (preferably Lurpak), 1 cup + 2 tablespoons
Semisweet chocolate, 5 ½ oz (buy the best quality you can get)
Unsweetened cocoa powder, sifted, 8 tablespoons
Salt, small pinch
Eggs, 4 pieces
Sugar, 1 cup
Maple syrup or honey, 3 tablespoons
Sour cream, 3 medium heaped tablespoons
Ricotta cheese, whisked (optional)

Here’s what you do:

• Preheat oven to 300 deg F.
• Place butter, chocolate, cocoa powder and salt in a bowl over a pan of simmering water and let melt slowly, stirring occasionally.
• In a separate bowl, beat the sugar and eggs together until light and creamed. Then add maple syrup/honey and sour cream. Stir your chocolate mixture into this mixture and mix well (tongue twister there).
• Pour into your pastry shell. Bake for 40-45 minutes. During cooking, a beautiful crust will form on top.
• Carefully remove tart from over and allow to cool for at least 45 minutes (believe me, it tastes better cooled). The crust should crack and the filling will shrink slightly.
• Whisk up your ricotta cheese and dollop on top.

Based on Jamie Oliver’s Baked Chocolate Tart, p. 218 The Naked Chef.