A crisp, buttery shortcrust tart shell filled with a silky, barely-set dark chocolate ganache and finished with a pinch of salicornia salt — elegant, intense and deeply satisfying.

INGREDIENTS
• 200 grams plain flour
• 100 grams cold butter, cubed
• 1 egg yolk
• 2 tablespoons iced water
• 1 pinch salicornia salt (for pastry)
• 300 milliliters double cream
• 250 grams 70% dark chocolate, finely chopped
• 1 whole egg
• 1/2 teaspoons vanilla extract
• 3/4 teaspoons salicornia salt (for topping)

STEPS
1. Make the pastry: Place 200 grams plain flour, 1 pinch salicornia salt (for pastry) and 100 grams cold butter, cubed in a large bowl. Using your fingertips, rub the butter into the flour quickly and lightly, lifting the mixture as you go, until it resembles coarse breadcrumbs with some pea-sized lumps of butter still visible. Work fast to keep everything cold.

2. Bring the dough together and chill: Add 1 egg yolk and 2 tablespoons iced water to the flour mixture. Using a table knife, cut through the mixture to bring it together into clumps. Then use your hands to press it gently into a disc — do not knead. The dough should just hold together when pressed; if it's crumbly, add a few drops more iced water. Wrap in cling film and refrigerate for at least 1 hour.

3. Line the tart tin and chill again: On a lightly floured surface, roll the chilled pastry into a circle about 3mm thick and large enough to line a 23cm loose-bottomed tart tin with overhang. Carefully drape the pastry over the rolling pin and lower it into the tin. Press it gently into the corners and up the sides without stretching. Trim the overhang to about 1cm above the rim — the pastry will shrink slightly when baked. Prick the base all over with a fork. Return to the fridge for 30 minutes.

4. Blind bake the pastry case: Preheat the oven to 190°C (375°F). Line the pastry case with baking paper and fill with baking beans or uncooked rice, pressing them into the corners. Blind bake for 15 minutes, then remove the beans and paper and return to the oven for a further 8–10 minutes until the base is dry, golden and fully cooked through. Trim any excess pastry from the rim with a sharp knife while still warm. Reduce the oven temperature to 150°C (300°F).

5. Make the ganache filling: Place 250 grams 70% dark chocolate, finely chopped in a large heatproof bowl. Pour 300 milliliters double cream into a small saucepan and heat over medium heat until it just begins to steam and small bubbles appear at the edges — do not boil. Pour the hot cream over the chocolate and leave undisturbed for 2 minutes, then stir gently from the centre outward until completely smooth and glossy.

6. Add the egg and vanilla: Allow the ganache to cool slightly for 5 minutes until it is no longer steaming. Add 1 whole egg and 0.5 teaspoons vanilla extract and whisk gently until fully incorporated. Do not over-whisk — you want a smooth, dense filling, not a foamy one.

7. Fill and bake: Place the blind-baked tart case on a baking tray (for stability). Pour the ganache filling into the case, filling it almost to the rim. Carefully slide into the oven and bake at 150°C for 20–22 minutes. The filling should be set around the edges but still have a distinct wobble in the centre when you gently shake the tray.

8. Cool at room temperature: Remove the tart from the oven and allow to cool completely at room temperature for at least 1 hour — do not refrigerate yet, as this can cause the filling to crack. Once cool, the ganache will have firmed up to a smooth, sliceable consistency.

9. Finish with salicornia salt and serve: Just before serving, sprinkle 0.8 teaspoons salicornia salt (for topping) evenly over the entire surface of the tart in a thin, even layer. Slice into wedges with a warm, dry knife — wipe the blade between cuts for clean slices. Serve at room temperature for the best texture and flavour.

NOTES
The pastry must be kept cold at every stage — warm hands and a warm kitchen are the enemy of a short, crumbly tart shell. Work quickly and rest the dough in the fridge for at least an hour before rolling. The filling is essentially a baked ganache: it should barely set in the oven and will firm up further as it cools. Pull it out while it still has a slight wobble in the centre — it will look underdone but will be perfect once cooled. Salicornia salt on top of a dark chocolate tart is one of the great flavour pairings; the mineral brininess cuts through the fat of the ganache and amplifies the chocolate intensity.