Salted Chocolate Tart

I was put in charge of Christmas Day dessert this year. So this year I decided to make something out of Nigella Lawson’s new cookbook Simply Nigella. I had brought the book earlier in the year when I first came out and have already shared her Banana Bread recipe on here. I picked this dessert of Christmas Day because I knew it was going to look great and also because everyone in my family likes dark chocolate (except for me). It took a little while for me to wrap my head around the method for this recipe, but I have broken it down into easier chunks of information for you guys to understand easier. This recipe can be found on pages 309 -310 of Simply Nigella.

Ingredients for Base:

  • 154 g Oreos (28 biscuits)
  • 50 g dark chocolate
  • 50 g soft unsalted butter
  • ½ teaspoon smoked sea salt flakes (normal sea salt flakes work just as well)
  • 23 cm pie tin, with a base that pushes out
This is the only tin that I had and found that it worked nicely in the end

Method for Base:

  • In a food processor, blitz together Oreos and chocolate until a crumb

    Oreos and dark chocolate
  • Add your unsalted butter and salt to crumb and blend until it starts to form into clumps
Crumbed Oreos, butter and sat
  • Pull mixture out and place into tart tin, and press mixture into tin until the bottom and sides are equal and even all over
  • Chill in fridge for at least 1 hour or 2 hours if you find that your fridge is bring opened a lot or is full

Ingredients for Filling:

  • 100 g dark chocolate
  • 25 g cornflour
  • 60 ml full fat milk
  • 500 ml double cream
  • 50 g cocoa (sieved)
  • 2 teaspoon instant espresso powder
  • 75 g caster sugar
  • 1 teaspoon vanilla paste or extract
  • 2 teaspoon extra virgin olive oil
  • ¾ teaspoon smoked sea salt flakes (normal sea salt flakes work just as well)


Method for Filling:

  • Finely chop dark chocolate


  • In a small bowl, whisk together full fat milk and cornflour until smooth
milk and cornflour
  • In a heavy based saucepan, pour in your double cream
  • Add the chopped dark chocolate, sieved cocoa, instant espresso powder, caster sugar, vanilla paste (or extract), extra virgin olive oil and sea salt flakes
  • Over a medium to low heat, whisk all together until there are no lumps, the cream heats up and the dark chocolate starts to melt
all together over a low heat
  • Take the saucepan off the heat and add your full fat milk and cornflour slurry to the mixture and whisk until it is well incorporated
  • Once the slurry is mixed in, put the saucepan back onto the heat and with a wooden spoon, stir until the mixture thickens, which will take about 10 minutes
smooth and silky after added milk and cornflour slurry
  • Take the saucepan off the heat every so often as you don’t want the mixture to come to a boil, you just want it all to come together
  • It is ready when you dip your wooden spoon into the mixture, pull it out, run your finger across the back of the wooden spoon and the line you create stays there, and the spoon is well coated
  • Pour your mixture into a jug that can hold at least 600 ml


  • Wet a piece of baking parchment, wring it out and place it on top of your jug as a lid and place in the fridge for 15 minutes


  • After those 15 minutes, pour and scrape out every bit of your mixture into your tart tin, even it out and the place it in the fridge again over night
  • Take the tart out of the fridge at least 10 minutes before you want to serve it, but demould it out of the tart tin straight away.

Note: This can be made the night before, just do every step as normal, even pour the mixture into the tin but cover loosely with aluminium foil like a tent and keep in the fridge until you intend to eat it. Take it out about 10 minutes before and de mould it straight away onto a night plate. Use a jug of hot water to dip your knife in to make sure that the tart cuts nicely. Serve it with whipped cream or ice-cream, fruits, something that will cut bitterness as it can be bitter.

I hope you enjoy this as much as my family did. This is all that was left for me.


Stick around…


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