- 300 ml double cream
- 2 tsp caster sugar
- A pinch of fine sea salt
- 50 g unsalted butter , softened
- 200 g 70% cocoa cook’s chocolate , broken into small pieces
- 50 ml whole milk
- 375 g ready-made shortcrust pastry
- Sea salt flakes and creme fraīche or ice cream , to serve
You can make the pastry for this, if you like, but ready-made is easier.
This salted chocolate tart is so easy to knock up but the addition of salt magically brings out the sweetness.
Preheat oven to 180C/gas 4. Roll out the pastry and use it to line a 23cm greased tart tin. Cover with baking paper, fill with dried beans and bake blind for 10-15 minutes, remove beans and bake again for 15 minutes until golden.
Put the cream, sugar and salt in a pan and bring to the boil. Remove as soon as the mixture boils up. Off the heat, add the butter and chocolate. Stir until blended.
Take a couple of minutes for a breather, then stir in the milk. Keep stirring till shiny. Pour into the tart shell and leave at room temperature for 2 hours to set.
Sprinkle salt flakes lightly all over, then serve with creme fraīche or ice cream