Ingredients
- 1 sheet frozen shortcrust pastry, thawed (or a store-bought pastry tart shell, optional)
- 300ml (1-cup) thick (double) cream
- 2 tsp caster (superfine) sugar or stevia
- Pinch of sea salt
- 50g unsalted butter, softened
- 300g dark chocolate, broken into small pieces, or 300g cacao nibs
- Pink salt flakes, to decorate
- 125ml thick (double) cream mixed with 125g sour cream, to serve
Clean version
- 200g (2 cups) almond flour
- Pinch of sea salt
- 2 tbs coconut oil
- 1 egg (free-range, organic)
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Method
Step 1.
Preheat the oven to 180C.
Step 2.
Grease and line a 20cm (8-inch) tart tin. Lay the pastry sheet in the tin and trim any excess. Cover the pastry base with baking paper, fill with dried beans or ceramic baking beans and blind bake for 10-15 minutes. Remove the beans and bake for another 15 minutes or until golden.
Step 3.
While the pastry is cooking, put the cream, sugar (or stevia, if using) and salt in a saucepan and bring it to the boil. Remove from the heat as soon as the mixture boils, then add the butter and chocolate pieces (or cacao nibs, if using). Stir until completely melted and blended and the mixture is glossy.
Step 4.
Pour into the tart shell and stand at room temperature for 3-4 hours or until set, or refrigerate until firm.
Step 5.
Sprinkle salt flakes lightly all over. In a small bowl, fold together the thick cream and sour cream and serve on the side.
*To make your own pastry, pulse the flour and salt in a food processor until combined. Add the coconut oil and egg, mixing until you achieve a dough-like consistency (it usually becomes a ball shape). Press the dough into the tart tin and trim any excess. Blind bake as per the method above.
Serves 8 |
