300 ml double cream
2 tsp caster sugar
A pinch of fine sea salt
50 g unsalted butter, softened
200 g 70% cocoa cook's chocolate, broken into small pieces
50 ml whole milk
375 g ready-made shortcrust pastry
Sea salt flakes and creme fraīche or ice cream, to serve
You can make the pastry for this, if you like, but ready-made is easier.
1. Preheat oven to 180C/gas 4. Roll out the pastry and use it to line a 23cm greased tart tin. 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.
2. 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.
3. 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.
4. Sprinkle salt flakes lightly all over, then serve with creme fraīche or ice cream.
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This salted chocolate tart is so easy to knock up but the addition of salt magically brings out the sweetness
55m (plus 2 hours setting time)
Not too tricky
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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council