If you are a chocoholic, this is definitely a recipe for you. When the Summer time hits my style of baking very much changes and I am much more likely to head to towards the tarts and light bakes in my recipe books… as well as those that require little heat, so I don’t get too hot in the kitchen! This salted chocolate tart is one of my favourite recipes for Summer. It is light but rich in flavour, can be accompanied by so many different things and of course looks beautiful on my Summer picnic spread table. This recipe is also very much a big winner in my family, as the four of us can often demolish the entire thing in one sitting. A few things to note, make sure you use very good quality chocolate for maximum flavour, and also trust your own taste buds. Taste the chocolate filling before adding to the pastry, and make sure it is chocolatey and salty enough for your taste buds.

Prep Time: 45 minutes

Setting Time: Minimum 2 hours

Skill: Medium 

Ingredients:

300g shortcrust pastry

300ml double cream

3tsp caster sugar

1tsp sea salt flakes

200g dark chocolate

50g butter

50ml milk

1/2tsp vanilla extract

Decorate:

50g white chocolate

1tbsp crushed pistachios

1tbsp freeze dried raspberries

Method:

Pre heat your oven to 180 degrees, or 160 fan oven. Grease a tart tin and roll out your pastry with plenty of flour. Line your tart tin with the pastry, top with greaseproof paper and fill in with baking beans. Once the oven is heated, pop the pastry in the oven for 20 minutes.

Whilst the pastry is cooking you can begin preparing the filling. In a medium saucepan add the double cream, vanilla, caster sugar and sea salt. Pop the pan onto a medium heat and stir until it all starts to bubble. Remove from the heat.

Once the cream is off the heat, add in the butter and the chocolate. Stir until the mixture is glossy and melted. Then, add the milk. Stir this all together and set aside to thoroughly cool.

Once the pastry has had 20 minutes, remove from the oven and take the baking beans and paper off. Pop the pastry back in the oven for ten minutes. Remove from the oven and leave the pastry to cool completely.

Once everything is cool, fill the pastry with the chocolate filling. Careful not to over fill the pastry case. Pop the tart in the fridge and leave to set for a minimum of 2 hours. Once completely set you can decorate. I melt a little white chocolate and sprinkle with a teaspoon over one side, finishing off with a sprinkle of freeze-dried strawberries and pistachios.

This recipe is my own.

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