Rich chocolate tart with salt flakes
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Rich chocolate tart with salt flakes
Made with shortcrust pastry
Made with shortcrust pastry
Serves 12
Cooks In55 minutes plus 2 hours setting time
DifficultyNot too tricky
Nutrition per serving
Calories 401 20%
Fat 34.7g 50%
Saturates 19.2g 96%
Sugars 6.0g 7%
Salt 0.37g 6%
Protein 3.5g 7%
Carbs 18.7g 7%
Fibre 2.7g -
Of an adult's reference intake
Ingredients
- 375 g shortcrust pastry
- 300 ml double cream
- 2 teaspoons caster sugar
- 1 pinch of fine sea salt
- 50 g unsalted butter , (at room temperature)
- 200 g dark chocolate , (70%)
- 50 ml whole milk
- sea salt flakes
- creme fraîche or ice cream
Recipe From
Jamie Magazine
By Kevin Gould
Method
- Preheat the oven to 180°C/350°F/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 to 15 minutes. Remove the beans and bake again for 15 minutes, or until golden.
- Put the cream, sugar and fine sea salt in a pan and bring to the boil. Remove as soon as the mixture boils up. Off the heat, add the butter and snap in the 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 sea salt flakes lightly all over, then serve with creme fraîche or ice cream.