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Pickle Shack’s Dark Chocolate Tart

Autumn eats - Pickle Shack’s Dark Chocolate Tart with Raspberries, Sea Salt and Edible Flowers

Autumn eats - Pickle Shack’s Dark Chocolate Tart with Raspberries, Sea Salt and Edible Flowers.



Pickle Shacks’ Dark Chocolate Tart with Raspberries, Sea Salt and Edible Flowers

Pickle Shack Floral Chocolate And Rasberry Tart

Pickleshack Matt Austin Photography  
Ingredients 

  • 1 25cm tart case baked blind
  • 300ml double cream
  • 2 1/2 tsp caster sugar
  • 60g unsalted butter, softened
  • 200g dark, 70% chocolate
  • 50ml whole milk
  • 30ml raspberry liquor
  • 2 punnets of raspberries
  • 1 punnet of seasonal edible flowers (We use Maddocks Farm Organics)
  • 1 tsp sea salt flakes
  • 1 Tablespoon of freeze dried raspberries.

 

Method 

  1. Bring cream and sugar to the boil.
  2. Add butter and chocolate and whisk until they are completely melted without any lumps at all.
  3. Pour mixture into a bowl and let cool for about 5 minutes.
  4. Add the milk and the raspberry liquor and whisk until the mix is nice and shiny
  5. Scatter one of the punnets of raspberries onto the blind baked tart case.
  6. Pour the chocolate mixture into the tart case over the raspberries.
  7. Scatter the other punnet of raspberries onto of the chocolate mixture along with a good pinch of the sea salt flakes and the freeze-dried raspberries.
  8. Take the edible flowers and carefully tease the petals off of the stamens and scatter them over the chocolate tart. They should stick to the still warm chocolate mixture and set in place when it hardens.
  9. Place the tart into the fridge for at least 4 hours or preferably overnight.
  10. Slice, serve and enjoy!

You could also substitute the raspberries for other seasonal berries such as black berries.


 

For more from Pickle Shack don’t miss Toast.Life’s Inspire Me guide to This Season’s Top Autumn Food Trends with them, over on The Edit now. If you’d like to work with Pickle Shack then check out their page in Toast.Life’s Little Black Book.

 

Posted in Recipe

by Recipe
on on 01 October 2018

  desserts, dinner party menu, entertaining at home

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