Annie’s Chocolate Tart

(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.