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Salted Chocolate Tart

The easiest pudding in the world thanks to my cheat of using ready-made dessert pastry!

Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Author Rachel Wells


  • 375 g sweet shortcrust pastry
  • 300 ml double cream
  • 2 tsp caster sugar
  • 1 pinch fine sea salt
  • 200 g dark chocolate chopped into chunks
  • 50 g unsalted butter
  • 50 ml whole milk
  • sea salt flakes to serve
  • ice cream to serve


  1. Preheat your oven to 180C/160C fan/Gas 4. Roll out the pastry and line a tart tin, approximately 23cm. Line with some scrunched up baking parchment and fill with baking beans.

  2. Bake blind in the oven for 10-15 mins, then remove the baking beans and continue to bake for about 10-15 mins, until the pastry is a pale biscuit colour.

  3. In a pan, bring the cream, sugar and salt just to scalding point – where the mixture is just about to boil, then turn off the heat.

  4. Off the heat add the broken up chocolate and butter and stir well to combine. After about 10 minutes, add the milk and stir well, then leave to cool.

  5. Chill this mixture for a couple of hours before pouring it into the pastry case, then chill again until it is completely set.

  6. Serve with a small sprinkle of sea salt, some vanilla ice cream and a few raspberries.

Recipe Notes

I always use Bourneville chocolate as this doesn’t split, it seems to handle the heat better! This tart is best served straight from the fridge, otherwise it is way too rich and quite impossible to cut and serve neatly!!