Mum’s chocolate tart with salt flakes

SERVES 8 PREP + COOK + STANDING TIME 30 MINUTES

1 sheet frozen shortcrust pastry, thawed (or a store-bought pastry tart shell, optional) 1 ½ cups (375ml) thick double cream 2 teaspoons caster sugar pinch of sea salt flakes, plus extra to serve 50g unsalted butter, softened 300g dark chocolate, broken into small pieces 125g fresh raspberries, for serving

1 Preheat the oven to 220°C (200°C fan-forced). Grease and line a 20cm loose-based flan tin. Lay the pastry sheet in the tin and trim any excess. Cover the pastry base with foil or baking paper and fill with ceramic pastry weights or dried beans.

2 Place onto a baking tray and blind bake for 15 minutes; remove the weights and bake for a further 10-15 minutes or until golden.

3 While the pastry is baking, put the cream, sugar and salt in a medium saucepan and bring to the boil. Remove from the heat as it comes up to the boil and add the butter and chocolate. Stir until completely melted and smooth and the mixture is glossy. 4 Pour into the tart shell and stand at room temperature for

3-4 hours or until set.

5 To serve, sprinkle with salt flakes and serve with fresh raspberries.