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Dark Chocolate Salted Flan
For the pastry
225g plain flour, plus extra for dusting
75g caster sugar
110g butter, cubed and chilled
1 medium free-range egg, beaten
2-3 tsp whole milk
For the filling
140g unsalted butter
150g dark cooking chocolate, 70% cocoa solids
8tbsps. cocoa powder, sifted
4 medium eggs
½ tsp. sea salt
200g caster sugar
3tbsp. golden syrup
150ml soured cream
1 tsp Maldon sea salt for topping
You’ll also need -
23cm loose-bottomed tart tin
ceramic baking beans or uncooked rice
Put the flour, sugar and a pinch of fine salt in the Bamix food processor, then pulse to combine. Add the butter and pulse again until the mixture resembles breadcrumbs. Pulse in the beaten egg and 2 tsp milk until the dough starts to come together, adding a little more milk if needed. Shape the dough into a disc, wrap and chill for 1 hour.
Heat the oven to 200°C/180°C fan/gas 6. Roll out the pastry on a floured surface to a 30cm circle. Use to line the tin, leaving a little overhang. Chill again for 20 minutes.
Line the tart case with baking paper, fill with baking beans/raw rice and bake for 15 minutes. Remove the paper and beans/rice, trim any excess pastry and bake for 5-6 minutes more until the edges are biscuit coloured. Leave to cool.
Turn down the oven to 150°C/130°C fan/gas 2.
Prepare the filling by gently melting the butter and chocolate in a saucepan. Once the ingredients have melted add the cocoa powder, eggs, salt, caster sugar, golden syrup and soured cream. Mix well, making sure that all of the ingredients are not caught around the edges around the bowl.
Pour the filling into the cooked pastry case and place into the oven, bake for 45-50 minutes, until cooked through.
Remove the tart from the oven and allow to cool. Sprinkle over the salt and serve.