The Dessert Course…


Tarte au Chocolat:

  • 9” pastry case cooked blind
  • ¾ cup heavy cream
  • 1 level tbsp sugar
  • ½ lb bittersweet chocolate
  • ¼ cup of softened butter
  • A splash of milk


  • 1 tbsp of melted white chocolate for decoration


This is probably the easiest and most beautiful recipe for a nice chocolate tart out there. It’s originally a Jamie Oliver recipe and can be made in under 20 minutes if needed, although it probably needs a couple of hours to cool.

Start by baking a frozen pastry case blind for 20 minutes until it is nicely browned. Then heat the cream and sugar in a saucepan until just boiling. Remove from the heat, add the chocolate and butter and stir until melted. Then add a splash of cold milk (it may look like it’s separating at this point but it’ll be fine) and stir thoroughly until a soft, smooth consistency is achieved. Then pour into the pastry case, lick the bowl, allow to cool for a couple of hours and then cut up and serve.

With an uncooked filling like this, it is a good opportunity to do something funky with the decorations. My personal favorite is to melt some white chocolate, and “draw” thin parallel lines along the top of the still warm chocolate mix. Then, with swiftness, grab a skewer and pull it through the mix in a perpendicular to the lines you have just drawn. It may take a bit of practice but you’re looking for a finished result that is similar to the tops of a decent bakewell tart. Alternatively, you could just dust it with cocoa and call it a day.

Amaretti Cookies:

Recipe taken from an awesome site called Chocolate shavings:


  • One shot or two of Amaretto!


A quick note about almonds…

I have tried to find ground almonds everywhere, but to no avail. This recipe was followed using flaked almonds instead and using a bludgeoning object (such as a rolling pin or wine bottle) to crush the almonds in the bag. This method is fairly effective, but doesn’t really get the required consistency of finely ground almonds. If you have a food processor then you should be fine, but you’re looking for a powder that will “absorb” the moisture of the egg and amaretto. This is done with the flaked almond method, but not quite as successfully. None the less, these cookies were awesome and certainly went down very well…


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