Directions
- 1In a food processor, mix together flour, cocoa powder, caster sugar, and a pinch of salt.
- 2Pulse a couple of times to get everything well distributed.
- 3Add in some cold cubes of butter and pour in some cold milk.
- 4Keep pulsing until it starts to feel cohesive.
- 5Pop this all out onto the counter and then without kneading gather it and form it into a disk.
- 6Wrap it in baking paper or cling film and chill for a few hours.
- 7Lightly flour your counter as well as the chilled dough and roll it out rotating it as you go along. Don't make this too thin.
- 8Roll it up, transfer it over the tin and make sure it's fully pressed in then trim off any excess and dock all over with a fork.
- 9Pop this into the fridge for half an hour.
- 10Blind bake by covering with baking paper and dry rice, then placing it on a larger tray into the oven to bake.
- 11Remove the rice just over halfway in.
- 12Melt some sugar until it turns a deep amber color.
- 13Add in some butter and cream and mix until it forms this silky velvety caramel sauce.
- 14Pour the caramel sauce over the baked tart shell.
- 15Heat the cream until it's steaming, pour this all over the chocolate and whisk all together.
- 16Pour that all over the caramel layer.
- 17Finish that off with a little dusting of cocoa powder and some flaky sea salt.
Ingredients
- 150 g flour
- 50 g cocoa powder
- 75 g caster sugar
- 1 pinch salt
- 50 g cold cubes of butter
- 25 ml cold milk
- 150 g sugar
- 50 g butter
- 150 ml cream
- 1 tsp vanilla extract
- 1 pinch salt
- 200 g chocolate
- 1 tbsp cocoa powder
- 1 tbsp flaky sea salt
- 1 cup dry rice
Equipment
food processorwhiskbaking paperrolling pinknifebaking traysaucepan
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