(SERVES 8)
Prep time: 30 minutes | Cooking time: 30 minutes
Ingredients:
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
Method:
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Preheat the oven to 180°C/350°F/gas 4.
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Roll out the pastry and use it to line a 23cm greased tart tin.
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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.
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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.
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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.
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Sprinkle sea salt flakes lightly all over, then serve with creme fraîche or ice cream.