The ‘trend’ of combining salty and sweet is far from over – in fact, it seems like it’s less of a trend and more of a permanent way of viewing sweet treats. From cinnamon sugar on popcorn, to the ever-popular salted caramel – to Lindt even producing a chocolate with sea salt – the benefits of adding a little salt to your dessert are always delicious.
These tarts are made of cookie dough – cooked in tart tins, until barely set in the middle – they are best served warm. Crunchy outsides, with a soft cookie inside, melted bits of chocolate and the occasional crunch of salt. Be warned – they are addictive – best served with vanilla ice cream.
I’ve included Eat. Art’s Cyprus Salt Flakes in the cookie dough – which is normal – but then added an extra sprinkling on top of the tarts before baking. As the salt is not overpowering, it adds a delightful ‘crunch’ – and simply looks beautiful when served.
2 1/4 cups cake flour
1/2 tsp baking soda
1 cup butter, room temperature
1/2 cup caster sugar
1 cup light-brown sugar
1 tsp Eat. Art Cyprus Salt Flakes, plus extra for sprinkling
2 tsp vanilla extract
2 cups milk chocolate, chopped into chunks
Preheat the oven to 180 degrees C. Beat the butter with the sugars until light and fluffy – done easily with an electric or stand mixer. Add the eggs, salt and vanilla while beating on a low speed until well-combined. Add the flour and baking soda and stir in the chocolate chips until well mixed.
Press the dough into individual loose-bottomed tart tins, approximately 12cm in diameter. Alternately, you could use a normal 23cm cake tin. Sprinkle a few Eat. Art Cyprus salt flakes over the top of each tart before baking. Bake until the edges are golden and the centre is still quite soft – between 8 – 10 minutes for the small tarts. Allow to cool in the tin, before removing. Serve warm.