Salted Chocolate Cream Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a convection setting for an even bake.

2. 2

   In a medium bowl, whisk together the flour, salt, and confectioners' sugar. Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

   Tip: Don't overwork the mixture, or it will become tough.

3. 3

   Press the mixture into the bottom and up the sides of a 20cm (8in) tart pan with a removable bottom.

   Tip: Use a gentle touch to avoid compacting the crust.

4. 4

   In a large saucepan, melt the chocolate over low heat, stirring occasionally. Remove from the heat and let cool slightly.

   Tip: Be patient, as this will help the chocolate set properly.

5. 5

   In a separate saucepan, combine the heavy cream, large eggs, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

   Tip: Don't let the cream boil, or it will scramble the eggs.

6. 6

   Slowly pour the hot cream mixture into the cooled chocolate, whisking constantly.

   Tip: This will help prevent lumps from forming.

7. 7

   Pour the chocolate cream into the prepared tart crust.

   Tip: Smooth the top with a spatula or offset spatula.

8. 8

   Sprinkle the flaky sea salt over the top of the tart.

   Tip: Use a light hand, as the salt can be overpowering.

9. 9

   Let the tart cool to room temperature, then refrigerate for at least 2 hours or overnight.

   Tip: This will help the flavors meld together.

10. 10

    Just before serving, use a sharp knife to slice the tart into 6 equal pieces.

    Tip: Use a gentle sawing motion to avoid crumbling the crust.

11. 11

    Dust the tart with confectioners' sugar, if desired.

    Tip: This adds a touch of elegance to the presentation.