- 1 tart shell, baked blind
- 315ml/11fl oz double cream
- 2 level tablespoons caster sugar
- the smallest pinch of salt
- 115g/4 oz butter, softened
- 455g/1lb best- quality cooking chocolate, broken up
- 100ml/3 3/4 fl oz milk
chocolate tart
Ingredients
Method
heat cream, sugar and salt. bring to the boil.
remove from the heat and add butter and chocolate, stirring until completely melted.
add cold milk.
if the mix splits, whisk in a little more cold milk.
pour into tart case.
chill until set.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
