This Salted Chocolate Tart with Burnt Honey and Black Tea Syrup is a treasure to seriously indulge in this autumn. Essentials’ in-house chef Megan Chalmers pairs it with a clever toasted fennel seed ice cream and candied citrus, creating that classic ‘jaffas’  flavour pairing. Salted Chocolate Tart with Burnt Honey and Black Tea Syrup, Toasted Fennel Seed Ice-Cream and Candied Clementines 500g shortcrust pastry (see recipe below) 300ml thickened cream 2 tsp caster sugar 1 pinch Murray River salt flakes 50g unsalted butter, softened 200g 70% cocoa dark chocolate, broken […]

This article is available to digital subscribers only. To gain access, Subscribe to our mobile app for $2.99 per month, then simply enter the Secure Code, as displayed in our mobile app. NOTE: The Secure Code will ONLY display in the app, after subscription is purchased. Don’t have the Essentials Magazine Australia app yet? To download, simply search for ‘Essentials Magazine Australia’ in the App Store (Apple) OR Google Play Store (Android) to download the app.




Digital Subscription to Essentials Magazine Australia


Please Support Australian Journalism
Your contribution to the longevity of Australian journalism is important to us. Contribute by subscribing to our website & app.

Subscribe to our website & app for iOS and Android for just $2.99 AUD per month. For a FREE app trial, simply search for 'Essentials Magazine Australia' in the App Store (Apple) OR Google Play Store (Android) to download the app. Thank you. Jamie Durrant, editor.

Comments are closed.