Dark Chocolate & Sea Salt Tart

What it is: A crisp cocoa tart shell filled with 70% Valrhona Guanaja ganache, a ribbon of salted caramel at the base, finished with Maldon sea salt and cocoa nib crunch.

We bake the shells blind each morning at 6am. The ganache is poured while still glossy and left to set at room temperature — never rushed in the fridge, so it stays silk, not chalk. The caramel is cooked to amber then shocked with cream and a pinch of sea salt from the Rann.

Pastry notes

"I want the first bite to be bitter, the second sweet, the third salty — then you reach for another fork." — Chef Niharika

Each tart is tempered to order so the chocolate has a soft snap. We serve it with a tiny quenelle of unsweetened whipped cream, because richness needs air.

Pairs well with

• Affogato on the side — hot cold-brew over vanilla
• Glass of Amrut Single Malt if you like malt with chocolate

Chef's Pick Vegetarian Signature dessert