Salted chocolate fondant tart
Chocolate and pastry combine in this heavenly tart, perfect for a Christmas treat. Recipe and image courtesy of Matthews Cotswold Flour, cotswoldflour.com
Prep: 35 mins
Cook: 30 mins
plus chilling and cooking
Serves: 6-8
Ingredients
- 220g Matthews Cotswold Flour organic plain flour
- 25g icing sugar
- 175g butter
- 1 egg yolk, plus extra for brushing
- baking beans
- 150g dark chocolate
- 150g caster sugar
- 6 eggs
- 1 tsp sea salt flakes
Method
Step 1
Combine the flour and icing sugar in a bowl, then use your fingertips to rub the butter in until the mix looks like fine breadcrumbs. Add the egg yolk and use a butter knife to cut this in until you have a dry dough. Tip onto the counter and knead lightly until it comes together, then wrap in clingfilm and chill in the fridge for 30 minutes.
Step 2
Roll out the pastry evenly to the thickness of a £1 coin and use to line an 18cm loose-bottomed tart tin. Prick the base with a fork, then chill for a further 30 minutes.
Step 3
Preheat the oven to 180ºC/160ºC/gas mark 4 and remove the pastry case from the fridge. Crumple a large piece of baking paper and line the tart case, pour over baking beans to weigh the pastry down. Bake for 15 minutes.
Step 4
Remove the paper and weights. Brush the base of the case with a little beaten egg then bake for a further 10 minutes.
Step 5
For the filling, melt the butter and chocolate in a pan over a medium heat. Remove from the heat and add the sugar and flour and whisk to combine. Once cooled, add the eggs one at a time – whisking after each one.
Step 6
Pour the chocolate filling into the tart case and sprinkle with the sea salt flakes. Bake for 10 minutes or until the filling is baked around the edges and has a slight wobble in the centre. Cool on a wire rack for at least
15 minutes before serving.
