James' Dark Chocolate Tart

 A fantastic bitter sweet dessert, that simply melts in your mouth. Made by using the finest Dark Chocolate, the filling to this tart is soft and velvety. With James’ wonderful sweet pastry - which is a pure craft in itself - this dessert is fabulous with Devonshire Langage Farm Clotted Cream which is made from Jersey Cows so rich enough to compliment perfectly.

Wine match: Cascina Fontana Barolo made by our good friend Mario.  As tried and tested at a Vino Wine Club Dinner at The Globe, this wine was a match made in heaven. Diners were amazed at how the bitterness of the dark chocolate and the sweetness of the pastry and cream brought out the complex flavours of this lovely wine.

Method

1. Heat cream and milk until "trembling" (the milk not you!). Don't let it boil
2. Take off the heat
3. Stir in melted chocolate to the creammixture
4. Add beaten eggs to the mix and mix well
5. Pour into pastry base (make sure there are no holes or cracks in the base first)
6. Bake for approx 1 hour at 130 C
7. It is cooked when it is "wobbled" and looks set but not too firm ( like a crème brulee)
Serve with beautiful Devonshire clotted cream - yum!

James Clark
Head Chef

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Fore Street
Topsham
Devon
EX3 0HR
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