Unknown to me at the time, it was essential to get Valrhona Chocolate for the tart to actually set. Instead I went to New World and got Pam's dark chocolate for $3.00 a packet. Needless to say there were tears before bedtime.
Fortunately just as I was throwing my liquid tart out the window my mum came home and told me to stop the crying and fix it. To you this may sound like a lovely and supportive mother to have, but in reality she didn't want to do dads baking for the week and was counting on this tart to save her the hassle.
Anyway, after learning that French Cooking is temperamental and stupid I decided to go with the fool proof teachings of Jamie Oliver who saved the day once again. Sort of.
After fixing the filling to a point that I was fairly confidant that it would set, I managed to tip half of it all over the floor and through all the kitchen draws. That went down well.
So the following is the much modified and combined recipe from two different cookbooks
Note to reader: as you will soon see making pastry is time consuming and frustrating because it never ever turns out right. Mine tends to fall apart the moment I trying to transfer it from the work surface and into the case. When I do finally manage to get it in I tend to just tear off bits and pieces to fill in the holes and rips, and then the whole thing sags.
If you want to save yourself this hassle, by all means buy preprepared pastry. No one will judge you for it
Ingredients for Pastry
175g butter
120g icing sugar
1 egg
1 tsp lemon juice
300 g standard flour, sifted
To make the pastry, place the butter and icing sugar in a food processor and cream them.
Add the egg and lemon juice, mix until fully combined, then add the flour and pulse the machine until the flour is only just incorporated.
Tip the pastry out of the food processor on to a work surface and knead until it forms a smooth dough.
Wrap in gladwrap and place in fridge for 30 mins to rest
Preheat oven to 180°C
Grease a 22cm diameter tart case with a removable base with butter, and dust with flour.
Remove pastry from the fridge and knead gently to make the dough workable.
Lightly flour the work surface and roll the dough out to about 3mm in thickness.
Roll the pastry on to the rolling pin and drape over the tart case.
Using a small ball of excess dough, gently ease the dough into the tart case (This allows you to press the dough into that start case without tearing the dough; the heat from your hands can make the pastry delicate.
Trim some of the excess pastry from the tart case but leave a good 5cm overlap (This will help prevent shrinkage when baking blind)
Place the preprepared tart case into a baking tray, line it with baking paper and fill with baking beans.
Refrigerate for 20 mins
Place the tart case in the oven for 10 minutes, or until the edge of the tart has started to colour,
Remove from the oven, trip the excess pastry from around the edges and lift out the baking paper with the beans.
Return the tart case to the oven and cook for a further 10-15 minutes, or untill it is lightly golden.
Remove from heat and set aside.
Ingredients for Chocolate Filling
600g chopped chocolate
675 ml crean
225 ml milk
100 g sugar
5 eggs
1/2 cup caster sugar
1 tbsp honey
3 tbsp sour cream or yogurt (I used 1 tbsp yogurt, ran out, didn't have any sour cream so used cream cheese)
4 tbsp sifted flour
Bring cream, milk and sugar to the boil.
Remove from heat, add the chocolate, stirring for about 5 minutes, making sure all the chocolate had melted.
Whisk the 2 eggs together and stir into the chocolate mixture. Make sure you wait for the chocolate mixture to cool significantly down before putting in the eggs otherwise they will just scramble. Trust me, they do.
Run through your finest sieve.
(Up to this point it is the French Tart Recipe, after 2 hours in the oven and the filling still being the consistency of cream I had taken it out of the oven and was aiming for the window when mum came home. So the following is where Jamie Oliver comes in)
Whisk the last 3 eggs together with the caster sugar till frothy and slightly thick; add honey and yogurt/sour cream/cream cheese and whisk till combined.
Add chocolate mixture and whisk again
Sift flour and beat until just combined.
Bake for 1 hour and 10 minutes.
Cool Completely before removing for case and serving
With ice cream
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