I miss baking. I had to force myself to get off my lazy arse to bake this. And that’s only because I had chocolates and some cream lying around in the fridge which I had to use before the expiry date. I’ve been very productive with my photography business, and I cannot thank God enough for making it happen for me.
If you noticed, I uploaded a few of my older articles onto this blog. I figured rather than let the articles go to waste, I should be letting you all read them! Sigh, blogging is so much more difficult now that there’s Instagram and Twitter. Wait, do people even use Facebook anymore?
This shall be a really quick post because as much I would love to share what’s been going on for me, I think I’ll let the photos do the talking again. Have fun with this recipe! It was major yums anyways.
Sea Salt Chocolate Tart
Tart base (Taken from BBC Good Food)
225g plain flour
100g unsalted butter
A pinch of salt
3 tbsp cold water
- Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the salt, then add 2-3 tbsp water and mix to a firm dough.
- Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
Chocolate filling (Adapted from Jamie Oliver)
300g double cream
2 tsp caster sugar
A pinch of fine sea salt
200g 70% chocolate
- Heat the oven to 180 deg.
- Roll out the pastry made earlier onto a floured surface.
- Cover with baking paper, fill with dried beans and bake blind for 10-15 minutes, remove beans and bake again for 15 minutes until golden.
- Put the cream, sugar and salt in a pan and bring to the boil.
- Remove as soon as the mixture boils up.
- Off the heat, add the butter and chocolate. Stir until blended.
- Pour the chocolate onto the tart, and chill at room temperature for 2 hours before refrigerating it.
- Chill overnight. Sprinkle sea salt before serving.