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Baked Salted Chocolate Tart

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)

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.


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.


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.


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.


Remove from the pan before serving.


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