Salted Chocolate Tart

Our answer

Nigella's Salted Chocolate Tart recipe (from Simply and on the Nigella website) and other tarts are made in a 23cm loose-bottomed tart tin that is approximately 5cm (2 inches) deep. There is unfortunately quite a difference in the depth of tart tins but in the past we have purchased this size of tin from John Lewis and Divertimenti. Alan Silverwood make a tin that is about 4cm deep and should be suitable. It has larger flutes, but this will not affect the finished tart.

In the US we have bought similar pans in Willaims-Sonoma, though they tend to be described as quiche pans. It would also be possible to make the tart in a deep pie dish. The first slice may be a little difficult to remove (use a thin-bladed spatula or palette knife) but after the first slice has been removed it is easy to cut and serve the remaining slices.