This is a fresh take on a classic chocolate tart. The berries, sea salt and fresh flowers not only make it a fantastic centre piece for the dinner table but give it a tart and floral complexity which is quite delicious.
The raspberries can be substituted for various fruits depending on the season in which you make it. Chocolate and pear tart is lovely, especially with some crushed almonds sprinkled over the top.
The flowers you choose will make a big difference to the final flavour. We have used calendula which have a tangy and slightly peppery flavour and borage flowers which are delicately sweet. They both look amazing against the chocolate background!
Best to talk to Jan from Maddocks Farm on what’s in season when you come to make this tart. She has all sorts of wonderful flowers which could work well.