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.