- Baker: Sophie Carey
- Makes: 1 Large Tart
- Prep time: 35 Minutes
- Bake time: 30 Minutes
- Flours used: Matthews Organic Plain Flour
Salted Chocolate Fondant Tart Baking Method:
- To make the pastry, in a large bowl combine the flour and icing sugar, then use your fingertips to rub the butter in until the mix looks like fine breadcrumbs. Add the egg yolk and use a butterknife to cut this in until a dry dough is formed - tip it out onto the counter to knead it lightly until it comes together, then wrap it in clingfilm and pop in the fridge for 30 minutes.
- Once chilled, take the pastry from the fridge and roll it out evenly to the thickness of a £1 coin. Line your tart tin (I like to use one with a loose bottom to make removing it from the tin easier).
- Prick the base of the tart with a fork to prevent bubbles from forming, then pop it back into the fridge for a further 30 minutes.
- Preheat your oven to 180 degrees Celsius and remove your pastry case from the fridge. Crumple a large piece of baking paper and line the tart case, then pour over baking beans (or just use the same jar of dry rice/lentils/beans every time) to weigh the pastry down. Put the case in the oven for 15 minutes.
- After 15 minutes, take the pastry case from the oven and remove the paper and weights. Brush the base of the case with a little beaten egg then put it back in for a further 10 minutes.
- To make the filling, melt the butter and chocolate in a saucepan over a medium heat. Remove from the heat and add the sugar and flour before whisking this in. Once cooled slightly, add the eggs 1 at a time - whisking after each one.
- Pour the chocolate filling into the tart case and sprinkle with the sea salt flakes. Bake for 10 minutes or until the filling is baked around the edges and has a slight wobble in the centre. Cool on a wire rack for at least 15 minutes before serving.
