Easy Chocolate Tart (Gordon Ramsay)

Based on what I have seen Gordon Ramsay on TV, I always assume that all his recipes are tough and challenging like him. Not anymore! ... until I had a glimpse of the book, Gordon Ramsay makes it easy. All the recipes in this book are super-simplified! Even the steps and words of the recipes look so sparse as each recipe rarely go beyond a page or two.

I can't emphasise further that Gordon Ramsay makes it easy has fully convinced me that his bakes can be easy and I feel the same too after baking these miniature version of Gordon's chocolate tarts.

Although these chocolate tarts are rich in its chocolaty flavour and wonderfully smooth in texture, they are not crazy in their sweetness and simply heavenly to eat. This recipe originally comes from BBC GoodFood but the licence for this publication has expired and can't be found in this website anymore.  Fortunately, I have printed a copy of this recipe and managed to bake these simple to bake and delicious tarts.

Within a minute, my son ate two of these... Geez! Good to know that they are actually not difficult to bake.

Gordon's chocolate tarts, the miniature ones!

I have cut the pastry 1 cm larger than the size that can fit my patty pan.

Yes. These pastry talks and they are speaking to Little Thumbs Up (Flour)... LOL!

I have baked these for 20 mins and should have baked them for 15 mins! Ops!

Making the chocolate filling is easy... Just mix these together! 

Then, melt and mix!

I must admit they look quite the same but is it easy to tell if the chocolate mixture is set or not.

Simple and delicious! Is this Gordon Ramsay's style???

Here's the recipe that I have mostly adapted from BBC GoodFood but the licence of publishing this recipe has expired. You may wish to refer to another similar recipe at here but both of these Gordon Ramsay's chocolate tart recipes are not exactly the same!

Makes 12

For the sweet pastry

125g all purpose flour, plus extra for dusting
a pinch of salt
60g icing sugar
60g butter, chilled
1/2 egg, large (80g each)

For the chocolate filling:
150g dark chocolate, preferably Callebaut dark chocolate callets with 70% cocoa
50ml milk
100ml cream, 35% fat
1 egg
1 tbsp caster sugar

To make the pastry, sift the flour, salt and icing sugar into a large bowl. Rub in the butter until it forms coarse crumbs. Make a well in the center of the flour mixture and add in egg. Mix into a dough, then knead on a clean surface until pastry comes together. Wrap and chill for a couple of hours

Heat the oven to 190°C or 170°C fan forced. Roll the pastry to about 5mm thickness. Cut pastry with 6 cm cutter (or 8 cm just in case if there is any shrinkage) and place them in the 12 holes of a patty pan. Freeze pastry for at least 30 mins. Line pastry with baking paper and baking beads and bake blind for 15-20 mins (I have over baked mine slightly for 20 mins and I reckon 15 mins should be enough). Remove the beads and bake for another 5 mins. Allow pastry to cool completely in room temperature

Reduce oven to 150°C or 130°C fan forced.

To make the filling, place chocolate, milk and cream in a heat proof bowl and microwave with short pulses of low power until all chocolate is melted and stir until mixture is well combined. Alternatively, bring milk and cream to the boil and slowly add to the chocolate, mixing slowly with a spoon or spatula.

Mix in eggs and caster sugar. Pour mixture through a sieve and distribute mixture into the tart pastry. Bake for 20 mins or until mixture is set. Cool completely and serve.

Happy Baking
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