This delicious salted chocolate tart by Nigella is a rich, creamy dessert that’s surprisingly simple to make. Perfect for special occasions or an indulgent treat, it combines a crispy Oreo crust with a luscious, silky chocolate filling. You can whip it up with everyday ingredients, and its smoky sea salt twist adds a sophisticated edge!
Ingredients Needed:
For the Base:
- 2 x 154g Oreo cookies
- 50g dark chocolate (minimum 70% cocoa solids)
- 50g soft unsalted butter
- ½ tsp smoked sea salt flakes
For the Filling:
- 100g dark chocolate (minimum 70% cocoa solids), finely chopped
- 25g cornflour
- 60ml full-fat milk
- 500ml double cream
- 50g cocoa powder, sieved
- 2 tsp instant espresso powder (or strong instant coffee powder)
- 75g caster sugar
- 1 tsp vanilla paste (or extract)
- 2 tsp extra virgin olive oil
- ¾ tsp smoked sea salt flakes
How To Make Salted Chocolate Tart?
- Prepare the Base: Snap the Oreos into pieces and blitz them with the chocolate in a food processor until they form fine crumbs. Add the butter and salt, then blitz again until the mixture starts to clump together. (Alternatively, crush the Oreos in a freezer bag, finely chop the chocolate, melt the butter, and mix everything by hand.) Press the mixture evenly into the base and sides of a 23cm / 9in loose-bottomed flan tin, ensuring smooth coverage. Chill in the fridge for 1–2 hours.
- Mix the Cornflour Paste: In a small bowl, whisk the cornflour and milk until smooth. Set aside.
- Heat the Filling Ingredients: In a heavy-based saucepan, add the cream, finely chopped chocolate, sieved cocoa powder, espresso powder, caster sugar, vanilla, olive oil, and smoked salt. Place over medium-low heat and whisk gently (don’t incorporate air) as the chocolate melts and the mixture combines.
- Thicken the Filling: Off the heat, whisk in the cornflour paste until smooth. Return the pan to low heat, stirring continuously with a wooden spoon, until the mixture thickens, about 8–12 minutes. It should coat the back of the spoon, and a finger run through it should leave a clean line.
- Cool the Filling: Pour the mixture into a measuring jug (it should measure about 600ml / 2½ cups). Cover with a damp piece of baking parchment pressed directly onto the surface to prevent skin from forming. Refrigerate for 15 minutes to cool slightly.
- Assemble the Tart: Pour the cooled filling into the chilled base, spreading it evenly. Refrigerate overnight to set (up to 24 hours, but no longer, as the base may soften).
- Unmould and Serve: Remove the tart from the fridge 10 minutes before serving. Unmould it by placing the tin in a jar and letting the outer ring fall away. Transfer to a serving plate, leaving the base intact. Slice modestly and serve with crème fraîche for balance.
Recipe Tips:
- Pick good chocolate: Use dark chocolate with at least 70% cocoa for rich flavor.
- Chill the crust well: Let the Oreo base fully harden in the fridge so it doesn’t break when you add the filling.
- Whisk softly: Stir the filling gently to avoid bubbles ruining the smoothness.
- Avoid boiling: Keep the heat low and stir until thick without boiling the mixture.
- Let it set overnight: Chill the tart overnight for the best texture and taste.
How To Store Leftovers?
Cover the leftover Salted Chocolate Tart with plastic wrap or store it in an airtight container after it has cooled to room temperature. Keep it in the fridge for up to 3 days.
Nutrition Facts:
- Calories: 435 kcal
- Total Fat: 32 g
- Saturated Fat: 20 g
- Cholesterol: 90 mg
- Sodium: 210 mg
- Potassium: 220 mg
- Total Carbohydrate: 32 g
- Dietary Fiber: 3 g
- Sugars: 20g
- Protein: 4g
Try More Nigella Lawson Recipes:
Nigella Salted Chocolate Tart Recipe
Description
This delicious salted chocolate tart by Nigella is a rich, creamy dessert that’s surprisingly simple to make. Perfect for special occasions or an indulgent treat, it combines a crispy Oreo crust with a luscious, silky chocolate filling. You can whip it up with everyday ingredients, and its smoky sea salt twist adds a sophisticated edge!
Ingredients
For the Base:
For the Filling:
Instructions
- Prepare the Base: Snap the Oreos into pieces and blitz them with the chocolate in a food processor until they form fine crumbs. Add the butter and salt, then blitz again until the mixture starts to clump together. (Alternatively, crush the Oreos in a freezer bag, finely chop the chocolate, melt the butter, and mix everything by hand.) Press the mixture evenly into the base and sides of a 23cm / 9in loose-bottomed flan tin, ensuring smooth coverage. Chill in the fridge for 1–2 hours.
- Mix the Cornflour Paste: In a small bowl, whisk the cornflour and milk until smooth. Set aside.
- Heat the Filling Ingredients: In a heavy-based saucepan, add the cream, finely chopped chocolate, sieved cocoa powder, espresso powder, caster sugar, vanilla, olive oil, and smoked salt. Place over medium-low heat and whisk gently (don’t incorporate air) as the chocolate melts and the mixture combines.
- Thicken the Filling: Off the heat, whisk in the cornflour paste until smooth. Return the pan to low heat, stirring continuously with a wooden spoon, until the mixture thickens, about 8–12 minutes. It should coat the back of the spoon, and a finger run through it should leave a clean line.
- Cool the Filling: Pour the mixture into a measuring jug (it should measure about 600ml / 2½ cups). Cover with a damp piece of baking parchment pressed directly onto the surface to prevent skin from forming. Refrigerate for 15 minutes to cool slightly.
- Assemble the Tart: Pour the cooled filling into the chilled base, spreading it evenly. Refrigerate overnight to set (up to 24 hours, but no longer, as the base may soften).
- Unmould and Serve: Remove the tart from the fridge 10 minutes before serving. Unmould it by placing the tin in a jar and letting the outer ring fall away. Transfer to a serving plate, leaving the base intact. Slice modestly and serve with crème fraîche for balance.
Notes
- Pick good chocolate: Use dark chocolate with at least 70% cocoa for rich flavor.
- Chill the crust well: Let the Oreo base fully harden in the fridge so it doesn’t break when you add the filling.
- Whisk softly: Stir the filling gently to avoid bubbles ruining the smoothness.
- Avoid boiling: Keep the heat low and stir until thick without boiling the mixture.
- Let it set overnight: Chill the tart overnight for the best texture and taste.
Nigella Salted Chocolate Tart Recipe