I'd been wanting to make this tart for ages. I loved how it looked so rustic with it's lattice style pastry topping and how it's indented with chunks of chocolate. So, when I was invited over to a friend's house for lunch, I offered to bring dessert and this is what I made.
The recipe is from Jamie's Kitchen Book, but I also found it here (unfortunately in American Measurements), so I don't have to type it all up for you.
I used 80% Lindt chocolate in the mix and unfortunately I'd run out of Vanilla Beans, so I used the evil Vanilla Essence (Terrible I know, but the other flavours are so strong in this tart, that you hardly taste the vanilla anyway.)
I finally had success with making a tart shell and Jamie's recipe in his book worked a treat. Rather than blind baking it with beans or rice, I just kept the pastry in the mould, in the freezer overnight and blind baked it straight from there. This stops the tart from rising too much or shrinking. Much better than I've found blind baking with beans.
Admittedly, by the time I'd finished the tart, it did take a couple of hours to put together, but it was definately worth it. My friends were very impressed at the lunch and they asked me if I could leave the leftovers behind! (I left them half... I wanted more!!)