350g shortcrust pastry
1 ½ cups cream
285g best quality dark chocolate, chopped – we love Monsieur Truffe
2 tbsp sugar
50g butter
2 eggs, beaten
Tasman Sea Salt Smoked Salt

METHOD

Preheat oven to 180C

Roll out the shortcrust pastry to line a 23cm tart tin. Fill with baking beans and blind bake for 10 minutes. Remove baking beans, brush base with beaten egg, and return to the oven for another 10 minutes.

Heat cream in a saucepan until just simmering. Take off the heat and stir in chocolate, sugar, butter, and ½ tsp Smoked Salt. Continue to stir until all the chocolate has melted and the mixture is smooth and glossy.

Whisk in remaining beaten eggs until fully incorporated, being careful not to create bubbles in the mixture.

Carefully pour into the cooled pastry shell and bake for 15 minutes until just set.

Allow to cool before sprinkling with more smoked salt flakes and serving with a dollop of crème fraiche.