Salt-Flaked Dark Chocolate Tart

Thursday, 18 September 2014


Yield: one 9-inch tart       Time: 4 hours, including chilling time (if making the pastry from scratch)


for the pastry

250g plain flour (plus extra for dusting)
125g unsalted butter, chilled and cut into cubes
2 medium egg yolks
50ml cold water

for the chocolate filling

300ml double cream
2 teaspoons caster sugar
50g unsalted butter
200g dark chocolate (70% cocoa), broken up
50ml whole milk
sea salt flakes to sprinkle


  1. To make the pastry, tip the flour into a bowl and add the butter cubes.  Rub the two together with your fingertips until the mixture resembles breadcrumbs.
  2. Add the egg yolks and start to mix with your hands, before adding the water slowly.  It should form a paste, cleaning the sides of the bowl as you go.
  3. Tip your dough out onto a floured surface and shape gently into a ball.  Be careful not to over handle the dough.  Flatten it into a disc and wrap in cling film, before chilling in the fridge for at least three hours.
  4. Once the dough has chilled for the correct amount of time, heat your oven to 180C fan / 200C / 350F / Gas Mark 4 .
  5. Lightly butter your pie dish.  Roll out your dough and place in your waiting dish, covering with greaseproof paper and filling with baking beans.  Blind bake for 10-15 minutes.  Remove from the oven, lift off the baking beans in the paper and place them somewhere heatproof to cool down, and leave the pastry shell to cool.
  6. To make the filling, place the cream and sugar in a saucepan and bring to the boil.  Once it begins bubbling, remove from the heat.
  7. Add the butter and chocolate, stirring until melted and fully incorporated.
  8. Allow the mixture to cool for a minute or two before adding the milk.  The mixture should be silky!
  9. Pour into the pastry case and leave to set for up to two hours.  Sprinkle with sea salt flakes just before serving (if done earlier, it absorbs them!).


Shortcrust pastry recipe from Paul's Hollywood's How to Bake.  If you don't have time to make your own pastry, you can use a store-bought one.  It'll drastically reduce the time it takes to make this dish.

Dark chocolate tart filling recipe from Jamie Oliver.


  1. This looks fantastic Tash! I really love the salt's exactly the kind of thing that I would do and regret after having undone all of the hard work...its definitely rustic in the good way. Such amazing photos too. Perfect as always. x

    1. Thank you so much, Tash! Ha, yes, it was one of those moments when you question your abilities as a baker. My friends are very long-suffering guinea pigs when it comes to my bakes! x



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