(serves 8)
12-inch shortcrust or sweet pastry tart shell
11 ounces double cream
2 tbsps caster sugar (plain granulated sugar in the US)
pinch salt
4 ounces softened butter
1 lb best cooking chocolate
Spread greaseproof paper over the tart shell, cover it with beans or pastry beads and bake at 180C/350F for about 20 minutes or until thoroughly baked. Remove the beans and paper and cool completely.
Bring to a boil the cream, sugar and salt, then add the butter and chocolate and stir until they are melted. Annie says if the mixture separates at all, you can add a tiny bit of cold milk and whisk thoroughly.
Once the mixture has cooled slightly, pour into tart shell and cool at room temperature for at least 2 hours. Dust with icing sugar or cocoa or both, if you want it to look posh. Serve with double cream and strawberries.
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