Australian Extra Virgin olive oil is versatile and can be used everyday as an ingredient or accompaniment to food and for almost all forms of cooking.


  • .5 quantity sweet pastry

  • 300g dark couverture chocolate, chopped

  • 5 tbs thickened cream

  • 100ml Australian Extra Virgin Olive Oil

  • 4 free-range eggs

  • 100g caster sugar

  • 1 tbs maple syrup

  • Creme fraiche or thick cream, to serve


  • 1.

    Lightly grease a loose-bottomed tart pan, 24cm in diameter and 3cm deep, or as close to this size as possible).

  • 2.

    Using a cheese grater, grate pastry into the pan, then press across the base and up the sides. Put the pastry case into the fridge for 30 minutes.

  • 3.

    Preheat oven to 180°C. Remove pastry case from the fridge and line it with baking paper or foil, then scatter with a couple of handfuls of chickpeas, lentils or rice, or other similar dried ingredient. The pastry should have enough weight on it to prevent it bubbling as it cooks. Baking like this - without a filling - is known as baking blind. Bake the pastry case in the oven for 20 minutes, then allow it to cool in the tin. Reduce the oven heat to 150°C.

  • 4.

    Choose a bowl that will sit comfortably on top of a medium-sized saucepan. Half fill the saucepan with water and bring to a simmer. Place the chocolate, cream and olive oil in the bowl, and place the bowl on top of the saucepan. Stir to combine. Once the chocolate has melted, remove the bowl from the heat and set aside.

  • 5.

    In a separate bowl, whisk the eggs, sugar and maple syrup until thick and pale. Using a spatula, fold the chocolate mixture into the egg mixture. Pour the filling into the pastry shell. Bake in the oven for 40 minutes or until the chocolate has set.

  • 6.

    Serve cold, with creme fraiche or double cream.


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