52 weeks of little helps

Crème de la crème chocolate tart

  1. Grease a 23cm (9in) pie dish, or fluted tart tin, and line it with 320g ready rolled, sweet shortcrust pastry. Line with a piece of nonstick baking paper inside, fill with baking beans and bake blind for 10 minutes while you make the filling.
  2. Melt 200g dark chocolate and 50g butter in a bowl over simmering water, stirring occasionally. As soon as it starts to melt, remove it from the heat and stir. As soon as there are no lumps left, fold in 3 tablespoons crème fraîche.
  3. In a separate bowl, whisk an egg yolk, 2 whole eggs and 50g caster sugar until they form a thick, white, frothy cream. Pour the chocolate mixture in, folding it through very thoroughly but without knocking too much air out.
  4. Pour into pastry case and cook for 30-40 minutes at gas 3, 160°C, fan 140°C until the middle has set.
  5. Lightly whip 2 tablespoons crème fraîche with 2 tablespoons orange liqueur, and serve with the tart, along with some orange curls.

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Crème de la crème chocolate tart

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