Prep time: 30 minutes | Cooking time: 30 minutes
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
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.