(serves 
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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…for a Birthday Girl
(serves at least 6)
1 box lasagne sheets
2 tbsps olive oil
5 cloves garlic, minced
1 white onion, minced
1 pound beef mince
2 soup cans peeled plum tomatoes, crushed by hand
2 tbsps Italian seasoning
dash red wine
2 balls mozzarella
1 cup grated cheddar cheese
1 cup mascarpone
1/2 cup grated pecorino or parmesan
Saute garlic, onion and beef mince in olive oil, then add tomatoes, seasoning and wine and simmer until thick and NOT juicy. Set aside.
Cook lasagne sheets. Spray a deep dish with nonstick spray and place in bottom one layer of pasta. Spread with beef mixture and sprinkle with cheddar, then one layer of mozzarella slices. Top with another layer of pasta sheets, overlapping if necessary (you want to use the whole box, 10 sheets or so). Top with more grated cheese, more mozzarella and the whole container of mascarpone. Top with more lasagne sheets and the remainder of the meat mixture, finishing with a layer of cheese and sprinkling with pecorino or parmesan. Bake for 1 hour at 350 degrees. Absolute heaven.
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