The thing I miss most when traveling is cooking. The kitchen is my magic place where I unwind, I love the sense of accomplishment when something good comes out the hard labor. One the day I landed I decided to bake. With no much enthusiasm to go out, and little in the pantry I just managed to rustle enough ingredients to make a chocolate tart. To be honest banana bread was what I really wanted, the orphan tart was given to my neighbour in exchange for a huge smile. Ahh! It feels good to be baking again.
- 200gms sweet shortcrust pastry *store bought is fine.
- 200gms dark chocolate or 100gms milk and 100gms dark * I used Green and Black’s 70% Dark Organic.
- 300mls cream
- 40gms unsalted butter
- 1 teaspoon vanilla extract
- On a lightly floured board roll out pastry and use to line a 20cm pie plate or flan ring, prick the base of the pastry with a fork all over.
- Bake blind at 200 degrees C for 15 minutes and remove baking blind material. Return pastry shell to oven for 1 minute to dry out pastry base, remove from oven and let cool completely.
- Heat the 200ml cream on simmer in a heavy bottom pan until bubbles begin to form on the edges. Combine the chocolate and butter stir using a whisk the until the butter and chocolate have melted completely. Add the remaining the cream and vanilla, mix until well incorporated and thick.
- Cool to room temperature, whisk again and pour into the cooled tart shell and chill for at least 4-5 hours before serving. The longer you wait for the chocolate to set the better, I prefer having it sit overnight.
- Garnish with freshly sliced strawberries,bananas, or crushed peanuts just before serving.