Chocolate Tart with Fleur de Sel
2 hours
Fleur de Sel (flaky sea salt) is becoming very popular as a garnish on chocolate and caramel recipes for that special flavour it adds.
rbdemedeiros
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Ingredients
Makes: 1 tart
- Base
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup icing sugar
- 1 1/4 cups plain flour
- 1/4 cup cocoa powder
- 5 egg yolks
- Filling
- 240g dark chocolate, diced
- 190g butter
- 1/3 cup sugar
- 4 eggs
- Topping
- 120g dark chocolate
- 2 tablespoons light golden syrup
- 1/3 cup heavy cream
- 2 tablespoons unsalted butter, room temperature
- Fleur de Sel, for sprinkling
Directions
Preparation:40min ›
Cook:20min ›
Extra time:1hour resting ›
Ready in:2hours
- Cream the butter and sugar in a mixer. In a bowl, combine flour and cocoa. Add to the butter mixture. Add egg yolks and beat to form a dough. Wrap the dough in plastic wrap and refrigerate 1 hour.
- Preheat oven to 180 degrees C. Roll out the dough on a floured surface and place in an oiled tart tin with a removable base. Bake 10 minutes and set aside.
- Place the chocolate in a bowl. In a saucepan, melt the butter and sugar and heat to boiling. Pour the hot liquid over the chocolate and let stand 3 minutes, then stir until smooth. Add the eggs one at a time, stirring constantly so the eggs don't cook.
- Pour into the tart base and cook another 10 minutes or until centre is set.
- In a bowl, combine chocolate and syrup. Bring the cream to a simmer and add to the chocolate mixture. Add the butter and stir, always in the same direction so as not to cause bubbles.
- Pour the topping over the filling. Let stand 15 minutes then sprinkle with fleur de sel. Serve at once.
