Salted chocolate tart

A chocolate lovers dream: this luscious chocolate tart is rich, silky sophisticated & elegant. Easy to make thanks to a few key shortcut ingredients.

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Salted chocolate tart

Yields-3 Servings

 300 g Oat Biscuits, or digestive biscuits
 125 g Butter, melted
 200 g Milk chocolate
 100 g Dark chocolate, 70% cocoa solids
 250 ml Double cream
 1 tsp Vanilla extract
 3 tbsp Golden syrup
 1 tbsp Cornflour
 2 tbsp Milk, full fat
 Sea salt flakes, to taste

1

Prepare the biscuit case by blitz the biscuits in a food processor or by placing the biscuits into a food bag and bashing with a rolling pin until a fine crumb.

2

Pour the melted butter down the funnel of the processor and blitz again until coated with butter or if doing it by hand, pour the butter into the bag seal again and massage the butter into the biscuits. Press the biscuits into a 9" loose-bottomed fluted flan tin pushing up the side too, to create sides. Chill in the fridge for at least an hour until firm.

3

To prepare the filling, chop the chocolate finely and add to a saucepan along with the cream, vanilla extract, and golden syrup. Turn a low heat on underneath, mix until the chocolate has melted. In a small bowl whisk together the cornflour and milk. Whisk the cornflour mixture into the chocolate and stir constantly for 1 minute until a thick glossy chocolate mixture is achieved. Switch off the heat and allow to sit at room temperature for approx 30 minutes until cool enough to pour int the case with melting it.

4

When cool enough pour into the prepared tart case, wiggle to level the filling. Return to the fridge for a minimum of 60 minutes to firm up and set. Before serving sprinkle with sea salt flakes. If the entire tart isn't going to be used in one serving sprinkle individual slices with salt, as the salt will dissolve after a few hours.

Ingredients

 300 g Oat Biscuits, or digestive biscuits
 125 g Butter, melted
 200 g Milk chocolate
 100 g Dark chocolate, 70% cocoa solids
 250 ml Double cream
 1 tsp Vanilla extract
 3 tbsp Golden syrup
 1 tbsp Cornflour
 2 tbsp Milk, full fat
 Sea salt flakes, to taste

Directions

1

Prepare the biscuit case by blitz the biscuits in a food processor or by placing the biscuits into a food bag and bashing with a rolling pin until a fine crumb.

2

Pour the melted butter down the funnel of the processor and blitz again until coated with butter or if doing it by hand, pour the butter into the bag seal again and massage the butter into the biscuits. Press the biscuits into a 9" loose-bottomed fluted flan tin pushing up the side too, to create sides. Chill in the fridge for at least an hour until firm.

3

To prepare the filling, chop the chocolate finely and add to a saucepan along with the cream, vanilla extract, and golden syrup. Turn a low heat on underneath, mix until the chocolate has melted. In a small bowl whisk together the cornflour and milk. Whisk the cornflour mixture into the chocolate and stir constantly for 1 minute until a thick glossy chocolate mixture is achieved. Switch off the heat and allow to sit at room temperature for approx 30 minutes until cool enough to pour int the case with melting it.

4

When cool enough pour into the prepared tart case, wiggle to level the filling. Return to the fridge for a minimum of 60 minutes to firm up and set. Before serving sprinkle with sea salt flakes. If the entire tart isn't going to be used in one serving sprinkle individual slices with salt, as the salt will dissolve after a few hours.

Salted Chocolate Tart
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