Cooking with chocolate demands judgement and judgement demands evidence. My lips were smeared with compelling evidence as I marveled at the simplicity of this glossy tart. The first cut had no need to be the deepest as no tart before had adhered with such zealous commitment to Wallis Simpson’s maxim. This tart is as rich and as thin as a tart can be; yet shuns the mask of cosmetic good looks, unlike many similar tarts, whilst retaining that essential, yet elusive, quality of intensely good taste. The first mouthful had me wondering how there was no Queen Wallis…maybe Edward was unwilling to share.
This recipe is a bybrid from the pages of Stephane Reynaud’s “Ripaille” and Patricia Wells'”Bistro Cooking”. As with many enjoyable moments, there is no exact formula. I would tell you to make the shortest, sweetest pastry; chill it for a good hour or two and then lay it out on a flat oven tray and sprinkle with crushed hazelnuts. Roll up the edge, prick the base and cook for about 25 minutes in a hot oven (200C). Meanwhile melt good dark chocolate, butter and cream in a bowl over hot water. Pour this mixture into the cooked pastry case and let it cool. Whisky or whatever can be added to the chocolate although I didn’t as I like to keep as far away from whisky as possible….most people who know me would agree with this caveat.