such as Oreos or Bourbons(28 small biscuits in all)
50g/1¾oz dark chocolate (min. 70% cocoa solids)
50g/1¾oz unsalted butter
softened
½ tsp smoked sea salt flakes (see tip section)
100g/3½oz dark chocolate (minimum 70% cocoa solids)
25g/1oz cornflour
4 tbsp full-fat milk
500ml/18fl oz double cream
50g/1¾oz cocoa powder
sieved
2 tsp instant espresso powder or strong instant coffee powder
75g/2½oz caster sugar
1 tsp vanilla paste or extract
2 tsp extra-virgin olive oil
¾ tsp smoked sea salt flakes
Directions
For the base
snap the biscuits into pieces and drop them into the bowl of a food processor. Do likewise with the chocolate
then blitz them together until you have crumbs. Add the butter and salt
and blitz again until the mixture starts to clump together. If you’re doing this by hand
bash the biscuits in a freezer bag until they form crumbs
finely chop the chocolate and melt the butter
then mix everything
along with the salt
in a large bowl with a wooden spoon or your hands encased in disposable vinyl gloves.
Press into your tart tin and pat down on the bottom and up the sides of the tin with your hands or the back of a spoon
so that the base and sides are evenly lined and smooth. Put into the fridge to harden for at least 1 hour
or 2 hours if your fridge is stacked. I wouldn’t keep it for longer than a day like this as the crust tends to get too crumbly.
For the filling
finely chop the chocolate. Put the cornflour into a cup and whisk in the milk until smooth. (I find it easier to use cups for the liquids – in which case the milk measure is equivalent to an American quarter cup
and you’ll need 2 cups of cream.)
Pour the cream into a heavy-based saucepan into which all the ingredients can fit and be stirred without splashing out of the pan
then add the finely chopped rubble of chocolate
the sieved cocoa (or just sieve it straight in)
espresso or instant coffee powder
sugar
vanilla paste or extract
olive oil and smoked salt. Place over a medium to low heat and whisk gently – I use a very small whisk for this
as I’m not aiming to get air in the mixture
I’m just trying to banish any lumpiness – as the cream heats and the chocolate starts melting.
Off the heat
whisk in the cornflour and milk mixture until it
too
is smoothly incorporated
and put the pan back on a low heat. With a wooden spoon
keep stirring until the mixture thickens
which it will do around the 10-minute mark
but be prepared for it to take a few minutes more or less. Take the pan off the heat every so often
still stirring
so that everything melds together
without the cream coming to a boil. When ready
it should be thick enough to coat the back of a wooden spoon
and if you run your finger through it (across the back of the spoon) the line should stay.
Pour into a wide measuring jug or batter jug (it should come to about the 600ml/1 pint mark). Now run a piece of baking parchment or greaseproof paper under the cold tap
wring it out and place the damp
crumpled piece right on top of the chocolate mixture
then put the jug into the fridge for 15 minutes. The mixture will still be warm
but will be the right temperature to ooze into the base without melting it.
Pour and scrape the mixture into the biscuit-lined flan tin and put back in the fridge overnight. Don’t leave it longer than 24 hours
as the base will start to soften.
Take out of the fridge for 10 minutes before serving
but unmould straight away. Sit the flan tin on top of a large tin or jar and let the ring part fall away
then transfer the dramatically revealed tart to a plate or board. Leave the tin base on.
Slice modestly – this is rich and sweet
and people can always come back for more – and serve with crème fraîche; the sharpness is just right here. Leftovers will keep in the fridge for 4–5 days
but the base will soften and the sides crumble a bit. That will not detract from your eating pleasure too much
but I still like to give it its first outing at optimal stage!
