Dark chocolate + rum truffle tart

Name: Dark chocolate + rum truffle tart (Tarten siocled tywyll a rym)
Total time: 45 min
Cuisine: British
Ingredients: 100 g/3½ oz butter, at room temperature, plus extra for greasing; 200 g/7 oz plain tuile biscuits (sometimes sold as cigar or cigarette biscuits); 200 g/7 oz plain tuile biscuits (sometimes sold as cigar or cigarette biscuits); 200 g/7 oz plain tuile biscuits (sometimes sold as cigar or cigarette biscuits); 1 tbsp cocoa powder; 350 ml/12⅓ fl oz double cream; 300 g/10½ oz dark chocolate (at least 70% cocoa solids), finely chopped; 300 g/10½ oz dark chocolate (at least 70% cocoa solids), finely chopped; 50 g/1¾ oz milk chocolate, finely chopped; 1 tsp vanilla bean paste; 40 ml/1½ fl oz dark rum; Finer flaked and flaked sea salt; Finer flaked and flaked sea salt; Crème fraîche; Fresh mixed berries

Tarten siocled tywyll a rym

Preparation info

Difficulty
Easy
Ready in
45 min

Appears in

Sea Salt

By The Lea-Wilson Family

Published 2022

About

This tart is incredibly easy to make, but tastes and looks as impressive as the finest French patisserie (OK, nearly). The contrast between the thin crisp base and the rich chocolate ganache is what makes it a winner, with the flaked sea salt really cuts through the richness at the end.

Ingredients

100 g/3½ oz butter, at room temperature, plus extra for greasing
200 g/7</

Europe
France
United Kingdom
Wales
Dessert
Vegetarian
Gluten-free

Method

Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Lightly grease the base and sides of a 23cm/9in loose-bottomed tart tin with butter and line the base of the tin with baking paper.

Pulse the biscuits, cocoa powder and a pinch of fine salt together in a food proce