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Sea Salt and Chocolate Tart




300g plain flour

30g cocoa powder

150g butter
2-3 tbsp cold water

For the filling:

300g milk chocolate

350ml double cream

2 tbsp sea salt flakes



Place the flour, cocoa powder and butter into a mixing bowl and rub together until it forms a crumble texture.
Add the cold water and stir together to form a pastry.
Roll the pastry into a ball and place in the fridge to rest for 20 minutes.
Lightly dust the work surface with a little flour, then roll out the pastry to a 1⁄2 cm thick disc.
Line a Crusty Bake tart tin with the pastry, then add a sheet of parchment paper, followed by some baking beans and blind bake at 170c for 20 minutes. Meanwhile, place the chocolate into a bowl, add a pinch of the salt and sit over a pan of simmering water and allow to melt gently.
Pour the cream into a small pan and heat gently to a boil.
When the chocolate has melted pour the boiled cream over the chocolate a little at a time until all the cream has been incorporated and you have a smooth silky chocolate filling.
Remove the pastry from the oven and carefully lift out the parchment and baking beans.
Pour the chocolate filling in and sprinkle with the remaining sea salt.
Place the tart into the fridge for 2-3 hours to set before serving.


Recipe by Peter Sidwell

Sea Salt and Chocolate Tart

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