Salted Chocolate Tart

This one's for the chocolate lovers

If you know me, you’ll know my two greatest loves in life are salt and chocolate🙈…So after more taste-tests than I’d like to admit, I’ve finally perfected my salted chocolate tart! It’s got a beautiful melt-in-your-mouth buttery tart case with a rich, almost-caramel-like salted chocolate filling.

Serves 8–10

Ingredients

For the Tart Case:

90g unsalted butter, softened

65g caster sugar

3 egg yolks

200g plain flour

Pinch of salt

For the Filling:

200g unsalted butter

200g muscovado sugar

200g thickened cream

200g dark chocolate chips (or chopped chocolate)

1 tsp flaky sea salt

To Serve

Crème fraîche or ice cream

Flaky sea salt

Method

For the tart case:

1. Using a stand mixer or electric beaters, cream the butter and sugar until pale and fluffy. Add the egg yolks one at a time, mixing well after each addition.

2. Add the flour and salt, mixing until the dough just comes together. Turn out onto a lightly floured surface, shape into a disc, wrap, and refrigerate for 30 minutes to firm up.

3. Preheat the oven to 160°C fan-forced. Grease and line a tart tin. Roll out the chilled dough and gently press into the tin, trimming the edges.

4. Line the pastry with baking paper and fill with baking weights or rice. Bake for 10 minutes, remove the weights, then bake for another 5-10 minutes, or until golden and cooked through. Set aside to cool completely.

For the Filling:

1. In a saucepan over medium heat, melt the butter and muscovado sugar together, stirring until smooth. Simmer for 2-3 minutes.

2. Add the cream and salt (it may bubble), bring to a boil, then reduce the heat and simmer for 4-5 minutes until glossy. Remove from the heat, add the chocolate and whisk until smooth and silky.

3. Pour the warm filling into the cooled tart shell and smooth the top. Refrigerate for at least 4 hours, or ideally overnight, until fully set.

4. Just before serving, sprinkle the salt flakes over the tart. Slice and enjoy as is, or with a dollop of crème fraîche or ice cream.