My grandmother always told me to eat my beans, she never said I could have them in cocoa form! And just to be safe, I’ll have 3 kinds of ‘vegetables’, you know, for a balanced diet 😉 While you’d maybe think it’s strange to combine salt and chocolate – they are a match made in heaven. The sweet white chocolate, creamy milk chocolate and bitter dark combined with the sea salt is just sublime. And the best part? You get to go all Jackson Pollock on it afterwards!
TRIPLE CHOCOLATE TART WITH SEA SALT
Makes 1 large tart
¼ cup cocoa, plus extra for dusting
200g cake flour
125g butter, chilled and cubed
½ cup icing sugar
3 egg yolks
2 tbsp ice cold water
100g each dark chocolate, milk and white chocolate (300g in total), chopped, plus extra to decorate (I use AFRIKOA chocolate)
Pinch of sea salt
Place the cocoa, flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. Gradually add the egg yolks and just enough water to form a dough. Flatten into a disc, wrap in plastic and refrigerate for 1 hour. Roll the pastry out to 5mm thick and line a 25cm loose-bottomed tart tin, allow the pastry to roughly hang over the sides (we’ll trim it later) and prick the base with a fork. Refrigerate again for 30 minutes then bake blind* at 180C for 15 minutes, remove the paper and weights and bake for another 10-15 minutes until crisp. Trim the pastry edges with a sharp knife and allow to cool. Place the dark, milk and white chocolate each into a medium bowl. Place the cream and butter in a saucepan and heat until just below boiling point. Pour 135g of cream/butter mixture into each type of chocolate and allow to stand for a few minutes to melt. Stir until smooth. Pour the dark chocolate into the pastry case and place in the fridge to set. Once firm, pour over the milk chocolate and set again before pouring over the white chocolate. Refrigerate for 30 minutes to set completely. Decorate with extra chocolate, if desired and sprinkle with sea salt.
TIP *Baking blind refers to the process of placing baking paper inside the lined tart tin the filling the tart with baking beads, beans or rice to weigh it down and prevent the pastry from puffing up.