Salted Chocolate and Lime Tart.

Salted Chocolate and Lime Tart.

Salted Chocolate and Lime Tart|Fine DIning at Home.

I’m not so sure if posting such a rich chocolate dessert after easter is such a good thing to do. The reason it came about is  one of my eggs was so large it would take me a until christmas to eat it. So after I broke in to half of it and went mad, I used the remainder of the “half” to make this fine chocolate tart.

The fact I don’t have too sweet a tooth lends me to adding salt to a lot of my desserts. Think of salted butter caramel, I even add a touch to my custards and ice cream. In the same way salt will enhance a boring bit of pasta or potato, the same rule goes for chocolate. Those with a more mature palette will no doubt find that the chocolate they enjoy most is made with less sugar than normal commercial chocolate.

My recipe for my sweet pastry case came from Mary Berry. A good tip I have learnt, is to make sure you use icing(confectioners) sugar. This creates a more crumbly texture as opposed to using caster sugar which will result in a more solid case. Still perfectly fine, but you can now choose which texture of tart you require.

This makes one 23cm/9in tart.[purerecipe]

Ingredients

    Sweet Pastry Case

  • 150g Plain Flour
  • 100g cubed Unsalted Butter
  • 25g Icing Sugar
  • 1 Egg Yolk
  • 1 Tbsp Cold Water
  • Chocolate Filling

  • 500ml Double Cream
  • 400g, broken up. Dark Chocolate 70% Cocoa solids
  • 2 Tsp Vanilla Extract
  • 2, whisked. Eggs
  • 1 TSp Sea Salt
  • Zest of 1. Lime

Directions

  1. Rub together the flour, butter and icing sugar until you make fine breadcrumbs. Add the egg yolk and one tablespoon of water. It should come together as a nice ball. If too dry add another tablespoon of water. 
  2. I then roll the pastry while it is malleable. It needs to be 2-3mm thick. Place this into the pastry case and trim any excess and add to thinner areas. Place this in the fridge for at least 30mins for the pastry to rest. This helps prevent shrinkage. Blind bake in an 180°c Fan oven for 12mins. Remove the greaseproof and beans and cook for a further 10mins to ensure the base is cooked. 
  3. Remove from the oven, turn down to 110c. Whilst the case is cooling, bring the cream to the boil with the vanilla. Once boiled remove from the heat, add the eggs and whisk continuously so they don't curdle. Add this to the chocolate. Keep stirring until it is all melted. Add the salt. Now put back into the case and cook for 30mins.
It will be cooked when the top begins to crack and there is a slight wobble. Grate the lime zest over the top and serve with a dollop of creme fraiche.

9 Comments

  1. That is one scrumptious looking tart. There is something about salted chocolate – it makes my mouth water. Lovely dish!

    • Dave Crichton

      I’m thinking about the variations I could do. The other half of the Easter egg has freeze dried raspberries all over it so that would be a good start.

  2. The tart looks amazing David! Love the salted chocolate idea. Your Easter egg sounds really interesting! What kind do you get? Obviously not a simple Cadburys or Chocolate Buttons one!

    Nazneen

  3. What a wonderful idea David, adding salt to this dessert sounds lovely. I usually add a bit of espresso powder and cayenne pepper or cinnamon to my rich chocolate desserts for the wow factor, but I think the salt would certainly do the same. The lime is a refreshing touch too.
    Yes, would have loved to trade you a slice for that tasty apple cake, but JT gobbled up the last if it yesterday!

  4. This is an amazing rich chocolate dessert and love the addition of fresh zest of lime. I also add a little salt to my desserts like for example when I make my mango sticky rice as it really pulls all the flavors together. I really makes the world of difference.

    • Dave Crichton

      Just checked out your sticky rice Bobbi. I love rice pudding, even cold out of a can, this is more like my dessert heaven. Just need to convince my wife she likes rice pudding!

  5. How utterly divine! I always put a little salt in my ice creams and chocolate desserts too – I also like the hit of lime here too. That is a great tip on the icing sugar in the pastry – I never knew that.

  6. Wow, what a great idea to use leftover Easter Egg chocolate for. It looks absolutely delicious!

    • Dave Crichton

      Hi Carla, thanks for stopping by. THe other half of the egg is covered in freeze dried raspberries. So a raspberry and chocolate tart would be even better. I’m thinking of making chocolate raspberry fondants(molten cakes) with a raspberry and cassis sorbet!

      There again, I might just have a chocolate craving and eat it all this weekend.

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