JAMIE TART RECIPES

Steps:

• 1. Place the double cream, sugar and a tiny pinch of sea salt in a pan and bring to the boil.
  2. Break up the chocolate.
  3. As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny.
  4. Sometimes this mixture looks like it has split. Allow to cool down a bit more and whisk in a little extra cold milk until smooth.
  5. Scrape all the mixture into the cooked and cooled pastry shell with a spatula.
  6. Shake the tart to even it out and allow to cool for around 1 to 2 hours until it is at room temperature. Dust with the cocoa powder.
  7. Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.

Steps:

• This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here. ON THE DAY Sprinkle the sugar into a large non-stick frying pan on a medium-high heat, then add the juice from the pineapple tin, along with a splash of water. Let it simmer until bubbling and the sugar has dissolved, then carefully place six pineapple rings into the pan. Cook until the syrup has reduced and the pineapple is lightly golden on each side, turning halfway and gently swirling them in the syrup occasionally, then turn the heat off and leave to cool completely. Meanwhile, whisk the coconut, almonds, vanilla paste and milk together. Lay out one filo sheet, brush with a little olive oil and add a few scrapings of nutmeg, then repeat, stacking up all three sheets. Cut into six squares, then divide the sponge batter between them, spooning it into the centre of each and spreading it out a little. Top each with a sticky pineapple ring, gently pressing them into the batter. Casually fold the filo upwards around the pineapple (like you see in the picture), lining the tartlets up on a lightly oiled baking tray as you go. Sprinkle with a little extra desiccated coconut, then spoon over any remaining syrup from the pan. Cover, and refrigerate till needed. TO SERVE Preheat the oven to 180°C/350°F/gas 4. Bake the tartlets on the bottom of the oven for 20 minutes exactly. Serve with a cherry in the centre of each and a drizzle of cherry syrup. Finish with a dollop of yoghurt or a scoop of ice cream.