My colleagues are serious chocoholics so I try to bake something chocolatey for them every time I bring cakes into the offices. Last time it was this chocolate and creme fraiche tart that really went down well, and no wonder – it’s delicious!

The sweet pastry dough is the same as I always use nowadays; Raymond Blanc’s. It has never let me down and this time I defrosted a piece from the freezer and it was as easy to roll as the fresh dough.

The chocolate filling is from Rachel Khoo’s wonderful book  My Little French Kitchen and consists only of chocolate, creme fraiche and milk. It’s a little tart which nicely contrasts the sweet pastry.

Chocolate and creme fraiche tart, serves 10-12

Adapted from Rachel Khoo’s My Little French Kitchen.

1/2 batch sweet pastry dough

150 g mörk choklad

50 g mjölkchoklad

250 g creme fraiche

1/2 dl mjölk

en nypa salt

On a lightly floured work surface, evenly roll out the pastry into a circle 3 mm thick. Roll the pastry over the rolling pin and unroll it over a 24 cm loose-bottomed tart tin. With one hand lift the pastry and with the other gently tuck it into the bottom edge of the tin so that it fits tightly. Be careful not to stretch it. Cut off excess pastry by rolling the pin over the top edge of the tin. Take a small ball of pastry and gently press it all around the base of the tart to ensure a snug fit. Refrigerate for 30 minutes (this helps prevent shrinkage during cooking). Meanwhile, pre-heat the oven to 160°C.

Line the pastry case with aluminium foil and fill with baking beans, pushing them against the side. Bake for 10 minutes, then remove from the oven and lift out both foil and beans. Return the tart tin to the oven and bake for a further 20 minutes. Leave to cool completely. 

Chop the chocolate and place in a bowl over a bain marie with the creme fraiche, milk and salt. Stir occasionally until melted. Leave to cool a little then pour into the pastry case. Leave to cool completely then place in the fridge to set.