Jamie Oliver's Chocolate Fruit and Nut Tart
Over a year ago
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Ingredients
- plain flour for dusting
- 375g sweet shortcrust pastry
- 2 x 100g good quality dark chocolate (minimum 75% cocoa solids)
- 284ml single cream
- 2 heaped tbsp golden caster sugar
- 30g butter
- sea salt
- 50g hazalnuts
- 50g raisins
Accompaniment
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Method
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1
Preheat the oven to 180°C/gas 4. Dust a clean work surface and your rolling pin with flour. Roll the pastry out into a rectangle just under 1cm thick, dusting with flour as you go. Drape the pastry over your rolling pin and carefully lay it on a rectangular baking tray. Pinch the edges with your thumb and forefinger to crimp them up, creating a sort of lip. Using a fork, prick all over the base of the pastry case. Pop it into the freezer until hard, then place in the preheated oven. Cook for 15 minutes until golden.
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2
Bash up your chocolate. Put the cream and sugar into a pan and simmer on a low heat for about 5 minutes. Remove from the heat and add the chocolate and butter. Add a pinch of salt and stir slowly until the chocolate and butter have melted. Toast your hazelnuts in a hot, dry pan for a few minutes until golden.
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3
Scatter the nuts and raisins over the pastry base. Pour over the melted chocolate and smooth it out evenly to all four sides. Allow to cool before popping into the fridge for 20 minutes, then cut into squares and get stuck in.
Chef's Tips
When it comes to buying good-quality dark chocolate, you can't go wrong with Green & Black's.
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