I almost forgot to post about the chocolate tart that I made during the New Years Eve. Anyway, this recipe was adapted from one of the Jamie Oliver cookbooks. I did not use the recipe for the tart shells. I have used the tart shell recipes from the Lemon Tartlets.
1 tart shell, bake blind
1 cup plus 6 Tbsp Heavy Cream
2 Level Tbsp Sugar
A pinch of Salt
1/2 cup Butter, softened
1 lb Bittersweet Chocolate, broken up
Scant 1/2 cup Cold Milk
Unsweetened Cocoa Powder for dusting
Place the cream, sugar and pinch of salt in a pan and bring to a boil. As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny. Sometimes this mixture looks it has separated. Allow to cool down a bit more and whisk in a little extra cold milk until smooth.
Scrape all the mixture into the cooked and cooled pastry shell with a spatula. Shake the tart to even it out and allow to cool for around 1 to 2 hours until it is at room temperature.
Dust with the cocoa powder. Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.