This is my ‘go-to’ pudding when I have people coming for dinner. It’s easily made in advance, keeps well, takes the pressure off and leaves me plenty of time to focus on the main course. It’s intensely chocolatey and I love to decorate it with seasonal fruit (in this case figs and blackberries) for some added pizazz.
For the pastry
Sweet shortcrust pastry shell (Either 25cm diameter round or a 36cm x 12cm rectangular pastry shell)
You can find my recipe for sweet short crust pastry here
For the filling
300ml double cream
1 tbsp caster sugar
50g unsalted butter
200g dark chocolate broken into pieces (minimum 70% cocoa solids)
Put the cream and sugar in a heavy bottomed pan and bring to the boil. Remove from the heat, add the chocolate and butter and stir until they’ve melted into the creamy mixture. Add the milk, and keep stirring until the mixture becomes shiny.
Pour the chocolate mixture into the prepared tart shell. Leave the tart at room temperature for no less than two hours for the filling to set. Top with fresh seasonal fruit and a sprinkle of hazelnuts. Serve with a dollop of clotted cream.