Jim’s chocolate and olive oil tart

Jim’s chocolate and olive oil tart

Nuovo Mondo
Alan Benson

The teaming of chocolate and olive oil is not a new concept at all: the grassy olive oil and chocolate are perfect together. The olive oil acts to enrich the chocolate and makes it super silky and is also a lot better for you than butter. It’s a win–win situation, so why not?


Quantity Ingredient
80g caster sugar
100g unsalted butter, softened
1 free-range egg
1/2 tsp baking powder
250g plain flour

Chocolate filling

Quantity Ingredient
150ml full-cream milk
100ml pouring cream
250g dark chocolate, chopped
2 free-range eggs
150ml extra-virgin olive oil


  1. To make the sweet pastry, place the sugar and butter in an electric mixer fitted with a paddle attachment. Beat until pale and thick. Add the egg, beating well. Sift together the baking powder and flour into a bowl. Add the butter mixture and use your hands to bring the pastry together. Knead for about 5 minutes, or until a smooth pastry dough forms. Wrap in plastic wrap and refrigerate for at least 1 hour.
  2. Preheat the oven to 180°C. Grease a 30 cm loose-bottomed flan (tart) tin with baking paper.
  3. Roll the pastry out between two sheets of baking paper until it is about 5 mm thick. Discard the baking paper and line the flan tin with the pastry. Trim the overhanging edges. Line the pastry shell with baking paper, fill with rice or baking weights, and blind bake the pastry for 10–15 minutes. Remove and discard the paper and weights and bake for a further 4–5 minutes, until golden. Remove from the oven and set aside to cool slightly.
  4. To make the chocolate filling, bring a large saucepan of water to the boil. Put the milk, cream and chocolate in a heatproof bowl and set over the pan making sure the base of the bowl does not touch the water. When the chocolate has melted, add the eggs and, using a whisk, stir continuously until the mixture is quite hot, about 70°C is ideal – check using a kitchen thermometer. Remove from the heat and whisk in the olive oil – it should emulsify.
  5. Pour in the chocolate mixture into the pastry in the tin while it is still warm. If you allow it to cool down too much it will set and you will not get a lovely even top and a nice shine. If the chocolate mixture has set, just place it back over the boiling pot of water until it is runny again.
  6. Allow the tart to set in the refrigerator for at least 3 hours or overnight before slicing and serving.
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