Salted Chocolate Tart – Singapore

Happy 2014 everyone! Let’s hope this year would be better than the last. New Year’s Eve was a homely affair with friends and I was toying with the idea of making a chocolate tart. So, I improvised Audra Morrice’s (Masterchef Australia) Dark Chocolate Raspberry Tart to make my own Salted Dark Chocolate Tart.


Tadah! To start, make a pâte brisée

225g plain flour
A pinch of salt
2 tablespoons of sugar
140g unsalted cold butter, chopped
2 tablespoons of ice water


Place flour, salt and sugar and shake it until combined, add butter in and knead (if you have a food processor, your life would be easier). Add ice water slowly until it forms a dough that comes together when pressed. Wrap and refrigerate for 20 minutes.

Roll pastry out between two sheets of baking paper before upending it onto the greased pie tin. Like so

It’s important when making a pâte brisée that the ingredients be cold. It’s much easier to work with

Blind bake for 13 minutes until sides are crisp with pie weights on the base. If you don’t have them, it’s fine too. Bake for 10 more minutes until dry. Cool in fridge and make sure the crust has no holes!

For the ganache


500g dark chocolate, 70 percent
200g unsalted butter, chopped
Salt to taste


Melt the chopped chocolate over a bain marie with the butter over low heat. Keep stirring until it forms a thick sauce.

Add enough salt to taste, perhaps 1 tablespoon. Set aside to cool slightly.
Pour into cooled tart shell and refrigerate for 10 minutes or until ready to serve. Strawberries optional.


Warning: when in the fridge too long, the tart gets a mite too hard. Microwave for 30 seconds to soften.