Rich, Smooth And Divine Chocolate Tart

• 2 20cm Ready baked sweet shortcrust pastry case from the supermarket, it's fine to be lazy!
• 300 milliliters Double cream
• 15 grams Caster Sugar
• 1 pinch Sea salt
• 100 grams Unsalted butter, softened
• 250 grams 74% Dark Chocolate, broken into pieces
• 200 grams Milk chocolate, broken into pieces
• 80 milliliters Semi-skimmed milk, chilled
• 100 grams Chopped roast hazelnuts

1. Gradually bring the double cream, sugar and salt to the boil. Stirring frequently with a wooden spoon.
2. Once the cream has started to boil remove from the heat and stir in the butter and chocolate until completely melted.
3. Pour in the milk and gently stir through until smooth and glossy.
4. Tip the gooey mixture into the tart cases. Allow to cool slightly before covering with the hazelnuts. Leave to set for two hours.

sweet shortcrust pastry, cream, sugar, salt, butter, chocolate, milk chocolate, milliliters, hazelnuts

Taken from food52.com/recipes/75601-rich-smooth-and-divine-chocolate-tart (may not work)