Pink Salt Chocolate Tart

Pink

Salt Chocolate Tart
#highlandbakes
Ingredients (For the Base) :

• 300 gms – about 27-28 chocolate cookies, I have used Oreo (it work best)
• 100 gms –   Melted butter
• 50 gms – bitter sweet chocolate (chopped ) or any plain chocolate (Dairy milk /Nestle would do)

Ingredients (For The Filling)

• 200 ml – full fat cream
• 250 gms- dark chocolate chopped
• 50 gms –butter
• ½ teaspoon Himalayan pink salt
• I teaspoon – good vanilla extract (I have used Madagascar vanilla)
• 100 gms - raspberry flavour mini chocolate ball ( I have used brookside)

Method. (For the Base)

• Blitz cookies into crumbs using food processor or by smashing  them in a ziplock bag with rolling pin. Mix melted butter and chopped chocolate. Blitz until chocolate is incorporated .

• Pour the biscuit mix into a 9 inch /23 cm cake tin or loose bottom tin. (I have used loose bottom tin for the recipe).

• Use your hands or back of a spoon, to ensure mix is evenly lined and smooth on the base and sides. Place in fridge to chill and harden for at least 1 hour .

For the filling

• Finely chop the chocolate. Gently heat cream and chocolate at a very low heat. Whisk often until chocolate melts. Now add butter, vanilla and pink Himalayan  salt into the filling. Mix well, don’t let the cream boil, ensure this at very low heat. When ready it should be thick enough to coat the back of a spoon. Let filling cool for 15 min to lukewarm temperature.

• Pour and scrape the filling over the biscuit base and gently tap 2 to 3 times so it evenly spreads out. Refrigerate for 6 to 8 hrs until set .

• When out of fridge remove sides, retain base.

• Top with the fresh strawberries and mini raspberry  chocolate  balls and drizzle with some melted  white and dark chocolate. Slice modestly and enjoy! This tart will taste good with or without berries.