Saturday 3 February 2018

Rich chocolate tart with salt flake



A super simple chocolate pudding



Ingredients:
  • 300 ml double cream
  • 2 tsp caster sugar
  • a pinch of fine sea salt
  • 50g unsalted butter, softened
  • 200g 70% cocoa cook's chocolated, broken into small pieces
  • 50 ml whole milk
  • 375g ready-made shortcrust pastry
  • sea salt flakes and creme fraíche or ice cream to serve
Method:

You can make the pastry for this, if you like but ready-made is easier. 

Preheat oven to 180℃/160℃ for fan oven. Roll out the pastry and use to line a 23cm greased tart tin. Cover with baking paper, fill with dried beans or rice  and bake blind for 10-15 minutes until golden.

Put the cream, sugar and salt in a pan and bring to boil. Remove as soon as the mixture boils up. Off the heat, add the butter and chocolate. Stir until blended.

Take a couple of minutes for a breather, then stir in the milk. Keep stirring till shinny. Pout into the tart shell and leave at room temperature for 2 hours to set.

Sprinkle salt flakes lightly all over, then serve with creme fraíche or ice cream



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