Baked Salted Chocolate Tart.

Up your dessert game with gorgeous looking tart!

Prep Time: 20 minutes
Cooking Time: 45 minutes + chilling
Baking Pan: Wiltshire Perforated Quiche & Tart Pan 23.5cm



  • 150g butter
  • ¼ cup (55g) icing sugar
  • 1 tsp vanilla bean paste
  • 1 ½ cups (225g) plain flour
  • 1 egg yolk
  • 1 tbsp iced water


  • 1 cup (250g) pure cream
  • 2 tbsp caster sugar
  • 50g butter
  • 120g dark 70% chocolate, chopped
  • 120g milk chocolate, chopped
  • 2 eggs, lightly whisked
  • 1 tsp salt flakes

To Serve

  • 400g watermelon
  • 2 tbsp chopped pistachios
  • Raspberries and dried edible rose petals (optional)


  1. To make the pastry, place butter, sugar, vanilla and flour in a food processor and whiz until fine breadcrumbs form. Add egg yolk and 1 tbsp iced water and pulse until it forms a ball. Add more water if required. Form into a disc and wrap in plastic wrap. Chill for at least 1 hour.
  2. Preheat the oven to 180°C (fan-forced). Roll pastry between 2 sheets of baking paper to fit a Wiltshire Quiche & Tart Pan 23.5cm. Press pastry into tin and trim excess with a sharp knife. Prick base all over with a fork. Freeze for 20 minutes.
  3. Line pastry with baking paper and fill with Wiltshire Baking Beads. Bake on a baking tray for 12 minutes or until slightly golden. Remove baking beads and paper. Return to oven for a further 12 minutes or until golden and dry. Remove base from oven, and reduce the oven to 160°C.
  4. Place cream, sugar and butter in a saucepan over medium heat. Bring to the boil then pour over chocolate in a heatproof bowl. Stand for 2 minutes then stir until smooth and combined. Add egg and salt flakes and whisk to combine. Pour into cooked tart base. Place on a baking tray and bake for 20 minutes or until surface has only a slight wobble to it. Remove from the oven and set aside to cool. Once cooled, transfer to the fridge and chill for at least 2 hours if not overnight.
  5. Remove from the pan before serving. Use a melon baller to create small rounds of watermelon. Arrange on tart with pistachios, berries and rose petals. Slice, serve & enjoy!

This recipe was kindly provided to us by Wiltshire. Shop the full range HERE.

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