Chocolate Tart

Ingredients:

300ml double cream

2tsp caster sugar

A pinch of fine sea salt

50g unsalted butter , softened

200g 70% cocoa cook's chocolate , broken into small pieces

50 ml whole milk

375 g ready-made shortcrust pastry

Directions:

Preheat oven to 180C/gas 4. Roll out the pastry and use it to line a 23cm greased tart tin. Cover with baking paper, fill with dried beans and bake blind for 10-15 minutes, remove beans and bake again for 15 minutes until golden. 

Put the cream, sugar and salt in a pan and bring to the boil. Remove as soon as the mixture boils up. Off the heat, add the butter and chocolate. Stir until blended. 

Take a couple of minutes for a breather, then stir in the milk. Keep stirring till shiny. Pour into the tart shell and leave at room temperature for 2 hours to set. 

You can decorate with salt flakes or with someice cream or as you like ;)

Enjoooy! ;)