2 packages (150 g/5.3 oz) store-bought shortbread cookies
2 T. sugar AND 1/4 t. kosher salt
3 T. butter, melted
1/2 package (125 g) cream cheese, softened AND 2 T. butter, softened
1/3 c. icing sugar AND 1/2 c. creamy SunButter
1/4 t. kosher salt AND 1/2 t. vanilla
1 c. chocolate chips AND a pinch of salt
1/2 c. heavy cream
flaky salt for garnish – I use Maldon
For the crust – preheat the oven to 350 and place a 9 or 10-inch round tart pan (I only own a 10-inch) with a removable bottom onto a parchment lined baking sheet. Pulse the cookies, sugar and salt together in your food processor until finely ground, then pour in the butter and pulse again until the mix clumps together. Press evenly across the bottom and up the sides of your tart pan and bake for 10 minutes. Leave the baked crust to cool completely (you could also put it into the fridge for a while if you’re in a hurry!).
For the filling – using your electric mixer, beat together all 6 ingredients for a few minutes until fluffy, scraping down the sides of the bowl as needed to make sure everything is well combined. Scrape the filling into your cooled tart shell, smooth the top and chill thoroughly before adding the topping – fridge or freezer is fine, you decide depending on your time frame.
For the topping – heat the chocolate chips, salt and cream together carefully in 30 second increments in the microwave just until the mix becomes smooth when stirred. You want the topping melted together, but not hot. Pour the lightly warm topping over the chilled tart and gently and quickly spread until smooth. Sprinkle on some flaky salt if you wish and leave the tart to chill and set until firm so that you’re able to cut it – a hot, clean knife makes the best slices, but no one will mind if their dessert isn’t picture perfect!