- 375g (13oz) good-quality all-butter shortcrust pastry
- 200g (7oz) good-quality dark chocolate, broken into small pieces
- 200ml (7fl oz) double cream
- 200g (7oz) light muscovado sugar
- 5g (1/5oz) flaked sea salt (we like Maldon, Halen Môn or Cornish)
for the caramelised nuts
- 100g (4oz) walnut or macadamia nuts
- 100g (4oz) caster sugar
you will need
- 30cm (12in) tart tin with removable base
Heat the oven to 190 C, 170 C fan, 375 F, gas 5. Roll out the pastry and line the tart tin evenly, leaving an overhang of pastry. Line with foil and baking beans and blind bake for 15 to 20 minutes, until the pastry has set to a pale sandy colour. Trim the excess pastry with a serrated knife.
Meanwhile, place the chocolate, cream and sugar into a bowl set over a pan of hot, but not boiling water. Leave to melt slowly without stirring, then stir to combine everything until it is thick and glossy. Add the salt and stir again. Pour the mixture into the tart case evenly, then leave in the fridge to set for a couple of hours.
Meanwhile, make the caramel for the nuts. Place the nuts on a metal tray, oiled or lined with parchment paper. Put the sugar into a pan and heat gently, swirling the pan occasionally until it melts and forms a light caramel. Pour over the nuts and leave to cool and set. When set, transfer the nuts and excess caramel to a board and chop finely.
An hour before you're ready to serve, remove the tart from the fridge and allow to come back up to room temperature. Sprinkle the chopped nuts over the chocolate and take to the table whole.
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