Dark chocolate + rum truffle tart
Time taken: 45 minutes, plus 90 minutes chilling
- 100g/3½oz butter, at room temperature, plus extra for greasing
- 200g/7oz plain tuile biscuits (sometimes sold as cigar or cigarette biscuits)
- 1 tbsp cocoa powder
- 350ml/12⅓fl oz double cream
- 300g/10½oz dark chocolate (we like to use Pump Street), finely chopped
- 50g/1¾oz milk chocolate, finely chopped
- 1 tsp vanilla bean paste
- 40ml/1½fl oz dark rum (we like Barti Ddu)
- Finer flaked and flaked sea salt
- Crème fraîche
- Fresh mixed berries
This tart, taken from our beautiful new recipe book, Sea Salt, is incredibly easy to make, but tastes and looks as impressive as the finest Fresh patisserie (OK, nearly). The contrast between the thin crisp base and the rich chocolate ganache is what makes it a winner, and with the flaked sea salt really cuts through the richness at the end.
Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Lightly grease the base and sides of a 23cm/9in loose-bottomed tart tin with butter and line the base of the tin with baking paper.
Pulse the biscuits, cocoa powder and a pinch of fine salt together in a food processor until a fine crumb forms, then transfer to a large bowl.
Melt 50g/ 1¾oz of the butter in a small saucepan, then pour it over the biscuit mixture and stir until the mixture is combined and resembles wet sand. Using a clean, flat-bottomed glass, pack the biscuit mixture evenly into the prepared tin, shaping it around the sides so that it meets the rim at the top all around the edge. Bake the biscuit case in the oven for 10-12 minutes until it starts to look darker around the top. Leave to cool completely.
Meanwhile, pour the cream into a medium saucepan, leaving at least 5cm/2in of space between the surface of the cream and the top of the pan and heat until you see bubbles start to form around the side of the pan. Remove from the heat and scatter both chocolates over the cream so that it covers as much of the surface of the cream as possible, rather than forming a pile in the centre. Leave for 1 minute without stirring, then stir to combine. The mixture should be thick and glossy. Cut the remaining 50g/1¾oz butter into six pieces and whisk into the chocolate mixture, a piece at a time, until smooth. Stir in the vanilla and rum, then pour the chocolate mixture into the prepared tin, without letting any spill over the sides of the biscuit case. Shake the tin gently to distribute the chocolate filling evenly, then chill in the fridge for 90 minutes.
Remove the tart from the fridge and scatter over a generous pinch of flaked salt (any earlier and the salt will sink into the chocolate mixture). Chill for at least another hour, or up to 24 hours before slicing. Serve with crème fraîche and fresh berries. The tart will keep covered in the fridge for up to three days.
IMAGE: Harala Hamilton