Rich Chocolate Tart with Chickpea Pastry
Unsalted Butter, softened
Madecasse 70% Chocolate
Broken into small pieces
Pre made chickpea pastry case
Black sea salt
If you can find it, if not white sea salt will do
Chickpea Pastry Case
Follow the instructions for making the Chickpea Pastry tart – As above.
Chocolate Tart Filling
Place the cream, sugar and salt in a pan and slowly bring to the boil. Remove as soon as the mixture boils up.
Remove from the heat and add the butter and broken chocolate pieces. Breathe in the heady scent of the delicious melted chocolate. Stir until blended, be patient and keep stirring.
Once combined stir in the milk. Keep stirring till shiny. Pour the mixture into the chickpea tart shell and leave at room temperature for 2 hours to set. (If you can wait that long)
Slice and serve with a generous helping of Creme Fraiche.
Tip: If you like a firm tart, leave in the fridge overnight to set further.