27 Mar

Chocolate & olive oil tart

Recipe by Tobie Puttock, Daily Italian,
Photography by Mark Chew,



Ingredients (serves 6)
    * 1/2 quantity sweet pastry
    * 300g dark couverture chocolate, chopped
    * 5 tbs thickened cream
    * 100ml extra virgin olive oil
    * 4 free-range eggs
    * 100g caster sugar
    * 1 tbs maple syrup
    * Creme fraiche or thick cream, to serve


  1. Lightly grease a loose-bottomed tart pan, 24cm in diameter and 3cm deep, or as close to this size as possible).
  2. Using a cheese grater, grate pastry into the pan, then press across the base and up the sides. Put the pastry case into the fridge for 30 minutes.
  3. Preheat oven to 180°C. Remove pastry case from the fridge and line it with baking paper or foil, then scatter with a couple of handfuls of chickpeas, lentils or rice, or other similar dried ingredient. The pastry should have enough weight on it to prevent it bubbling as it cooks. Baking like this – without a filling – is known as baking blind. Bake the pastry case in the oven for 20 minutes, then allow it to cool in the tin. Reduce the oven heat to 150°C.
  4. Choose a bowl that will sit comfortably on top of a medium-sized saucepan. Half fill the saucepan with water and bring to a simmer. Place the chocolate, cream and olive oil in the bowl, and place the bowl on top of the saucepan. Stir to combine. Once the chocolate has melted, remove the bowl from the heat and set aside.
  5. In a separate bowl, whisk the eggs, sugar and maple syrup until thick and pale. Using a spatula, fold the chocolate mixture into the egg mixture. Pour the filling into the pastry shell. Bake in the oven for 40 minutes or until the chocolate has set. Serve cold, with creme fraiche or double cream.

Notes & tips
This recipe uses couverture chocolate, a high-quality chocolate with a rich, complex flavour and glossy texture; look for it in gourmet food shops. The other key ingredient is olive oil. Avoid the big peppery or grassy olive oils, and go for something light and a bit fruity. Plenty of shops and markets now offer olive oil tastings.
Variations for wellbeing: dairy intolerance – use goat’s milk creme fraiche instead of cream, and use dairy-free margarine instead of butter.

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