Salted Chocolate Tarts

These are ridiculously easy and wickedly tasty, so perfect for a post work dinner party with friends! I like to serve mine with strawberries and a couple of mint leaves to garnish, but they also work with raspberries and cream!

Serves 4

You will need:

• 1 sheet of ready roll shortcrust pastry (or I often use Dominique’s Easy Pastry, which requires flour, sugar, butter and 2 eggs, but you can use Jus-Roll ready made pastry instead if you like!)
• 200g dark chocolate (such as Green and Blacks cooking chocolate)
• 1 medium pot of double cream (about 300mls)
• large pinch of sea salt
• strawberries to serve
• rice or baking beans

1. First, pop your oven on to warm at 180°c.
2. Grease your four individual tart pans lightly with the butter and line with the pastry. Press into the base lightly so the pans are evenly lined. Next, place a large piece of baking parchment on top and arrange your rice or baking beans on top, so that the paper is weighted down. This will keep your pastry from puffing up and going berserk. Now whack them in the oven for half an hour.
3. While the pastry is cooking, melt your chocolate in a pan on the lowest heat. When it’s smooth and melted, pour in the cream and mix until smooth and glossy. Add a large pinch of salt to the mixture and stir well. Turn off the heat and set to one side.
4. When the pastry cases are out of the oven, leave them to cool for 20 mins, before filling with the chocolate mixture. Smooth out with a fork and leave to finish cooling for an hour or so. When cold, pop in the fridge.
5. When ready to serve, remove from their tart pans and arrange with strawberries! Enjoy!