My First Sale!

7 Oct

If you follow me on Twitter you know that last night I started baking a tart at 11pm! The reason that I started baking a tart so late was because I was going to bake a cake and decorate it. Since I didn’t get home until late I decided to do something that wasn’t so time consuming. I was on a deadline to bake something yummy. Today at work we had Harvest Table, a sale of baked goods, cakes, jams, soups and other delicious things made by my coworkers. All of the money raised went to the United Way Ottawa campaign. So I did my duty by brining in some Butternut Squash Soup and a chocolate orange tart. The tart was part of the silent auction of other cakes and products. What surprised me was that my tart was bought for $55!!! It went for the second most out of everything in the silent auction. Harvest Table was a huge success, we raised a little more than $800!

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The recipe that I made was from another one of Jamie Oliver’s cookbooks that I have, Cook with Jamie (pg. 420, ISBN: 978-1-4013-2233-5). This is a great recipe because it isn’t too hard and it makes an amazing tart! I love using some orange in the pastry but you don’t have to if you’re not a fan of chocolate and orange. Also if you have any left over pastry or filling, it freezes really well, so you can make it even faster the next time! Try it out and let me know how it goes!

Fifteen Chocolate Tart


For the pastry

  • 1 1/4 cups plus 3 tablespoons unsalted butter
  • 1 cup superfine sugar
  • a pinch of salt
  • 4 cups all-purpose flour, sifted
  • 3 large eggs
  • 1 cup plus 2 tablespoons cocoa powder
  • optional: zest of 1 orange

For the filling

  • 3/4 cups plus 2 tablespoons whole milk
  • 2 cups heavy cream
  • 3 1/2 tablespoons superfine sugar
  • 12 1/2oz best-quality dark chocolate (70% cocoa solids), broken up
  • 2 large eggs

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  1. Grease an 11 inch tart tin (with a removable bottom) with a little butter.
  2. Cream together the butter, sugar and salt.
  3. Fold in the flour, eggs, cocoa powder and orange zest (if you’re using it). You can do all of this in your food processor if you have one.
  4. Once the mixture looks like coarse breadcrumbs, gently work it together until you have a ball of dough, lightly flour it.
  5. Wrap it in plastic wrap and put in the fridge for at least an hour.
  6. Remove it from the fridge, roll it out, line your tart tin with it and put it in the freezer for half an hour.
  7. Preheat the oven to 350 degrees fahrenheit. Cook the pastry blind for 12 to 15 minutes or until it’s firm and almost cookie-like. (Cooking blind is when you cook the pastry without the filling to make sure it doesn’t get soggy. It’s done by lining the pastry with tinfoil and then filling it with beans or dried peas.)  Remove from the oven and turn the heat down to 325 degrees fahrenheit.
  8. To make the chocolate filling, put the milk, cream and sugar into a saucepan and slowly bring to a boil, stirring gently.
  9. Take off the heat and add the broken chocolate, whacking until smooth. Add the eggs and whisk again.
  10. Pour the filling into a measuring cup.
  11. Put the pie crust back into the oven and carefully pour in the chocolate filling.
  12. Bake fir 15 minutes. It is cooked with the filling still has a slight wobble to it. It will keep firming up a little as it cools down.
  13. Serve and enjoy!

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Proof that the highest bid was $55!

5 Responses to “My First Sale!”

  1. virtuos and beautiful October 7, 2011 at 9:21 pm #

    Congratulations on your pie!

  2. Jereme's Kitchen October 7, 2011 at 10:48 pm #

    congratulations! good for you!

  3. frugalfeeding October 8, 2011 at 3:42 am #

    Congrats and what a beautiful looking pie/tart.

  4. Ange December 21, 2011 at 4:16 pm #

    It looks wonderful and how cool to sell it for such a good price!!

    I’m about to make this as my contribution to Christmas lunch… what would Christmas be without chocolate? I haven’t made it before but I gather the pastry and possibly the filling as well, can make more than you need. If you freeze the pastry, do you do so cooked or uncooked? I’m assuming line the tart tin but not sure whether to also cook it? I don’t usually cook this kind of thing so am not sure which way to go… Also, if there’s left over filling – presumably you’d make the whole tart, cook then freeze? Or not? And finally – I am assuming once it’s cooked it’s stored in the fridge until we take it up to the family’s? Thanks!

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