Perfect Tangy Chocolate Tart

Make the crust. Preheat the oven to 180°C/350°F. In a medium bowl, combine the flour, cocoa powder, icing sugar and kosher salt. Drizzle in the melted butter and mix until well combined; it’ll have a texture sort of like Play-Doh. Press this into the bottom and up the side of a 23cm tart tin with a removable base – or you can use a 23cm pie dish or springform tin. Use a measuring cup or your hands to flatten the crust and make sure it’s all packed and even.

Bake until the crust is completely cooked through and gone from dark brown and shiny to a lighter dark brown and matte, 15-20 minutes. It can be difficult to tell when this is done, because it’s already brown. Test by pressing the centre: it should be firm and opaque, not squishy or greasy-looking. Remove from the oven and let cool completely.

Make the filling. In a heatproof medium bowl, combine the dark and milk chocolates and kosher salt. Set aside.

In a small saucepan, heat the thick cream and honey over medium heat. Once it starts to simmer, remove from the heat (do not let it boil) and pour it over the chocolate. Let it sit for a minute or two to melt the chocolate, then, using a spatula, mix until well blended and no pieces of chocolate remain. (You can whisk, but be cautious of air bubbles.)

Stir in the sour cream and mix until it looks thick, glossy and emulsified. Immediately pour the filling into the cooled crust and smooth the top. Sprinkle with flaky salt and refrigerate for at least 1 hour before slicing.