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Dark Chocolate and Sea Salt Tart

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Hi Everyone,

We aquired this week's recipe a little by accident and I have to say, I'm very glad we did!  The Small City Team away day last week saw us booked into the amazing East Haugh House Hotel and this gorgeous chocolate tart was their special dessert of the day.

i shoudl say now that all of the food we enjoyed that night was absolutely outstanding but sweet girls that we are (ahem!) we were drawn to this pudding like bees to a honeypot.  We ordered two of these plus anotehr two desserts and a cheese board and decided the best way to obatin the recipe was to feature it right here in Gill's weekly column... devious thinking even after two bottles of wine.

Gill popped out to grab her old camera from the boot of her car (she was meant to be on day off) and Rhona transformed into glamorous if slightly tipsy assistant and held a side lamp over the dish.  Professional improvisation and team work at it's best! Nicki, Anna and I just tucked in. 

Thanks hugely then to Steven Fleetham, their super talented pastry chef for allowing us to share his wonderful recipe. The tart really is heaven on a plate and we hope you'll love it just as much as we did!

Enjoy,

Holly X

PS Nicki is writing the main review but I just had to say WOW! The rooms at East Haugh were gorgeous with 4 posters beds and jacuzzi baths. It was the perfect remedy for our cold feet and aching limbs after a day on the river with Nae Limits!

Preparation Time:
30 minutes
Cooking Time:
20 minutes
Serves: 8
Ingredients:
  • 200g Plain Flour
  • 2 tbsp Icing Sugar
  • 2 tbsp Coco Powder
  • 150g Chilled unsalted butter
  • Pinch of salt
  • 2 tbsp Cold water
  • 450 ml Double cream
  • 1 tbsp Caster sugar
  • Pinch of Sea salt
  • 300g Good dark chocolate
  • 75g Butter softened
  • 75ml Milk

     

    METHOD

    1. Preheat the oven to 200°C 
    2. Make the chocolate pastry by putting the flour, icing sugar, cocoa powder, chilled butter and a pinch of salt into a food processor and blend until fine breadcrumbs. Add chilled water and blend until it just comes together. Shape into a disc wrap with cling film and rest in the fridge for 30mins.
    3. Roll out and fit into a tart case and prick the base with a fork
    4. Cover with grease proof paper and baking weights and bake for 10 min, remove the grease proof and weights and bake for another 10 mins and leave to cool.
    5. Put the cream, caster sugar and sea salt in a saucepan and bring to a simmer, remove from the heat and add the chocolate and melted butter and stir until melted and combined, add the milk and mix until glossy then pour the mixture into the tart case.
    6. Leave to set at room temperature for 2 hour the scatter with flaked sea salt.



    NICKI'S TUPPENCEWORTH

    I'm not really one of those girls who does teh whole 'chocoholic' thing but I do LOVE a wee square of great quality, dark chocolate. That bitter flavour that you get from a high percentage of cocoa is one of my favourite tastes and when you throw sea salt into the mix I'm sold!

    It has been proven time and again that quality dark chocolate with a high cocoa content is actually nutritious.  It contains a good amount of soluble fiber and is loaded with minerals. I can't lie, the sugar that usually goes hand in hand with this isn't so great but as they say, everything in moderation!

    Leave your comments here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.

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