Baked Salted Chocolate Tart

Wiltshire's tart recipes like this Baked Salted Chocolate Tart are family faves, bringing the whole family together to create, bake and enjoy, and make Dad feel special this Father's Day.

RatingDifficultyBeginner

Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

For the Pastry
 150 g Butter
 55 g Icing sugar
 1 tsp Vanilla bean paste
 225 g Plain flour
 1 Egg yolk
 1 tbsp Iced water
For the Filling
 1 cup Pure cream
 2 tbsp Caster sugar
 50 g Butter
 120 g Dark 70% chocolate, chopped
 120 g Milk chocolate, chopped
 2 Eggs, lightly whisked
 1 tsp Salt flakes
To Serve
 400 g Watermelon
 2 tbsp Chopped pistachios
 Raspberries and dried edible rose petals (optional)

1

To make the pastry, place butter, sugar, vanilla and flour in a food processor and whiz until fine breadcrumbs form. Add egg yolk and 1 tbsp iced water and pulse until it forms a ball. Add more water if required. Form into a disc and wrap in plastic wrap. Chill for at least 1 hour.

2

Preheat the oven to 180°C (fan-forced). Roll pastry between 2 sheets of baking paper to fit a Wiltshire Quiche & Tart Pan 23.5cm. Press pastry into tin and trim excess with a sharp knife. Prick base all over with a fork. Freeze for 20 minutes.

3

Line pastry with baking paper and fill with Wiltshire Baking Beads. Bake on a baking tray for 12 minutes or until slightly golden. Remove baking beads and paper. Return to oven for a further 12 minutes or until golden and dry. Remove base from oven, and reduce the oven to 160°C.

4

Place cream, sugar and butter in a saucepan over medium heat. Bring to the boil then pour over chocolate in a heatproof bowl. Stand for 2 minutes then stir until smooth and combined. Add egg and salt flakes and whisk to combine. Pour into cooked tart base. Place on a baking tray and bake for 20 minutes or until surface has only a slight wobble to it. Remove from the oven and set aside to cool. Once cooled, transfer to the fridge and chill for at least 2 hours if not overnight.

5

Remove from the pan before serving.

6

Use a melon baller to create small rounds of watermelon. Arrange on the tart with pistachios, berries and rose petals. Slice, serve & enjoy!

Baking Pan: Wiltshire Perforated Quiche & Tart Pan 23.5cm

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Ingredients

For the Pastry
 150 g Butter
 55 g Icing sugar
 1 tsp Vanilla bean paste
 225 g Plain flour
 1 Egg yolk
 1 tbsp Iced water
For the Filling
 1 cup Pure cream
 2 tbsp Caster sugar
 50 g Butter
 120 g Dark 70% chocolate, chopped
 120 g Milk chocolate, chopped
 2 Eggs, lightly whisked
 1 tsp Salt flakes
To Serve
 400 g Watermelon
 2 tbsp Chopped pistachios
 Raspberries and dried edible rose petals (optional)

Directions

1

To make the pastry, place butter, sugar, vanilla and flour in a food processor and whiz until fine breadcrumbs form. Add egg yolk and 1 tbsp iced water and pulse until it forms a ball. Add more water if required. Form into a disc and wrap in plastic wrap. Chill for at least 1 hour.

2

Preheat the oven to 180°C (fan-forced). Roll pastry between 2 sheets of baking paper to fit a Wiltshire Quiche & Tart Pan 23.5cm. Press pastry into tin and trim excess with a sharp knife. Prick base all over with a fork. Freeze for 20 minutes.

3

Line pastry with baking paper and fill with Wiltshire Baking Beads. Bake on a baking tray for 12 minutes or until slightly golden. Remove baking beads and paper. Return to oven for a further 12 minutes or until golden and dry. Remove base from oven, and reduce the oven to 160°C.

4

Place cream, sugar and butter in a saucepan over medium heat. Bring to the boil then pour over chocolate in a heatproof bowl. Stand for 2 minutes then stir until smooth and combined. Add egg and salt flakes and whisk to combine. Pour into cooked tart base. Place on a baking tray and bake for 20 minutes or until surface has only a slight wobble to it. Remove from the oven and set aside to cool. Once cooled, transfer to the fridge and chill for at least 2 hours if not overnight.

5

Remove from the pan before serving.

6

Use a melon baller to create small rounds of watermelon. Arrange on the tart with pistachios, berries and rose petals. Slice, serve & enjoy!

Baked Salted Chocolate Tart

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