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Seasalt & Milk Chocolate Tart

January 20, 2021

Seasalt & Milk Chocolate Tart

Serves 10
300g plain flour - 30g cocoa powder - 150g butter - 2-3 tbsp cold water
For the filling:
300g milk chocolate -350ml double cream - 2 tbsp sea salt flakes
  • Place the flour, cocoa powder and butter into a mixing bowl and rub together until it forms a crumble texture.
  • Add the cold water and stir together to form a pastry.
  • Roll the pastry into a ball and place in the fridge to rest for 20 minutes.
  • Lightly dust the work surface with a little flour, then roll out the pastry to a ½ cm thick disc.
  • Line a 28cm tart tin with the pastry, then add a sheet of parchment paper, followed by some baking beans and blind bake at 170c for 20 minutes.
  • Meanwhile place the chocolate into a bowl, add a pinch of the salt and sit over a pan of simmering water and allow to melt gently.
  • Pour the cream into a small pan and heat gently to a boil.
  • When the chocolate has melted pour the boiled cream over the chocolate a little at a time until all the cream has been incorporated and you have a smooth silky chocolate filling.
  • Remove the pastry from the oven and carefully lift out the parchment and baking beans.
  • Pour the chocolate filling in and sprinkle with the remaining sea salt.
  • Place the tart into the fridge for 2-3 hours to set before serving.
Recipe courtesy of KitchenCraft.

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