Salted Chocolate Tart

Directions

The base

1. Preheat the oven to 180°C. To make the base, empty almonds and cocoa into a bowl. 

2. Add the oil and honeyuntil it comes together.

   

3. Brush the mould with oil and press the base mixture evenly into the bottom of a mould. We recommend our 15cm silicone round mould or a silicone heart mould. The silicone help you peel the away easily at the end.

   The silicone will help you to peel it away easily at the end. You can also make individual puddings in ramekins, and freeze and stock up for a quick dessert as and when needed.

4. Bake for 12 minutes, or until it begins to feel dry and firm. Remove from the oven and cool.

The filling

1. Warm your 200ml coconut milk (or use single cream as an alternative) in a saucepan.

   

2. Add the chocolate drops stir on a gentle heat until you have a smooth ganache. You can also do this step in a microwave doing 30 seconds bursts and stiring in between.

3. Crush half of the sea salt with the back of a teaspoon and add this to the ganache and stir in. You can adjust the salt to your liking, so go easy if you prefer a less salty chocolate.

4. Pour the chocolate filling into the baked base and smooth the top with a spoon or palette knife dipped in boiling water until it is even.
   

5. Place into the freezer for 30-60 minutes until firm.

Finishing touches

1. Carefully unmould by loosening the sides and peeling back the silicone. Then turn upside-down on a board and very carefully peel the mould away.

   

2. Take your presentation plate or board and turn the tart the right way up again.

3. Serve chilled, sprinkled with flaky sea salt. You can also garnish with fresh seasonal berries to help cuts the richness of the dark chocolate. Enjoy!