8 PREP 20 minutes (plus chilling and resting) COOK 1 hour 10 minutes
200 g packet white chocolate, coarsely chopped
300 ml thickened cream
150 g unsalted butter, chopped
pinch sea salt flakes, plus extra to serve
sea salt flakes, shaved white chocolate and crème fraîche, to serve
Sweet shortcrust pastry
1 ½ cups (225 g) plain flour
150 g salted butter, chilled, chopped
2 tablespoons icing sugar mixture
1 egg yolk
1 tablespoon chilled water
Matt Preston's Roasted white chocolate family tart Method
To make the pastry, process the flour, butter and icing sugar in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk and water. Process until the dough just comes together. Turn onto a lightly floured surface, gather and shape into a disc. Cover with plastic wrap and place in the fridge for 20 minutes to rest.
Roll out the dough on a sheet of baking paper until 3 mm thick. Ease into a 2.5 cm deep, 22 cm (base measurement) fluted tart tin with removable base. Press pastry into the flutes of the tin. Trim excess pastry. Place in the fridge for 20 minutes to chill.
Preheat oven to 200°C (180°C fan-forced). Line the pastry with a large sheet of baking paper. Place tin on a baking tray and fill with pastry weights or rice. Bake for 15 minutes. Remove paper and weights or rice. Bake for a further 10 minutes or until slightly golden and crisp. Set aside to cool.
Reduce the oven temperature to 140°C (120°C fan-forced). Place the chocolate in a shallow roasting tray. Bake, stirring the chocolate every 10 minutes with a spatula to spread and melt on the tray, for 20–30 minutes or until the chocolate turns a rich caramel colour (the chocolate may look grainy but continue to mix and it will melt and eventually become smooth). Stir in the cream until well combined (the mixture may start to look lumpy). Bake, stirring every 5 minutes, for a further 10–15 minutes or until smooth. Stir in the butter and salt.
Pour chocolate mixture into the pastry case. Place in the fridge for 3–4 hours until set.
Decorate with a big pinch of sea salt flakes and shaved white chocolate curls – use a sharp knife or potato peeler to make these. Serve with crème fraîche.
For fancier chocolate curls, fill a large bowl with plenty of iced water. Pipe small amounts of melted white chocolate into the water in squiggles and watch them set. Carefully lift them out to dry on a paper towel. When dry, arrange on top of the tart.
This recipe is from Matt Preston's World of Flavour Book