Skip to navigation Skip to content
Print

Waitrose

Zoomer icon

Salted Caramel and Chocolate Tart

Back

 
 

Salted Caramel and Chocolate Tart

It's hard to believe that the toffee, chocolate and biscuit genius of millionaire's shortbread could be improved upon – but this silky, sweet, irresistible tart just tops it.

Preparation time:
40 minutes, plus 7 hours 15 minutes chilling, freezing and cooling
Cooking time:
35 minutes
Total time:
1 hour 15 minutes, plus 7 hours 15 minutes chilling, freezing and cooling 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 30 minutes
Serves:
 10

Ingredients

  • Filling
  • 300g Golden caster sugar
  • 250ml Double cream
  • 200g Salted butter
  • 150g Dark chocolate (at least 70% cocoa solids)
  • ¼ tsp Sea salt
  • Pastry
  • 175g Plain flour
  • 15g Icing sugar
  • 90g Salted butter, chilled and cubed
  • 1 Egg yolk

Method

  1. Briefly pulse the flour, icing sugar and a pinch of salt in a food processor. Add the butter and blitz until it resembles dry breadcrumbs. Add the egg yolk and 4 tsp chilled water; pulse again to bring it together. Chill for 30 minutes.
  2. Preheat the oven to 180°C/gas 4 and put in a baking sheet. Roll the pastry out to a thickness of ½cm. Use it to line a 24cm tart tin, leaving a little pastry overhanging all the way round. Prick the base all over with a fork and put the pastry case in the freezer for 15 minutes.
  3. Line the tart with greaseproof paper and baking beans; slide it onto the baking sheet and cook for 15 minutes; remove the paper and beans and cook for 10 minutes further. Cool for 10 minutes then trim the excess pastry to neaten.
  4. Put the sugar in a heavy-based frying pan with 1 tbsp water; heat until the sugar dissolves but do not stir. Increase the heat and boil until it turns amber. Add 200ml double cream (the mixture may splutter); stir in 175g butter. Simmer for 3 minutes. Pour into the pastry case and cool for 30 minutes.
  5. Melt the chocolate in a heatproof bowl over a pan of simmering water. Stir in the remaining butter and double cream. Drizzle onto the caramel. Use a spatula to swirl both mixtures together; chill for 6 hours to set. Before serving, sprinkle over the sea salt.

Drinks recommendation

Only the darkest of black coffees will do here. Java is one of the spiciest and most full-bodied sources , given a full roast here.

Comments and images

Average user rating 4 stars out of 5

Add your comment and share your thoughts and pictures with others.

Linda_Smith

Linda_Smith 02 October 2011 15:27

Disappointed with this recipe. Followed the recipe to make the caramel - 1tbsp water (15ml) ; 300g sugar in a frying pan. The water wasn't sufficient to 'wet' all the sugar, but I trusted the recipe. The wet sugar melted, and turned to caramel and started burning before the other sugar had melted. Tried again, this time added several tablespoons more water (sugar had the consistency of slightly wet sand). Looked like it was progressing okay, but before it turned amber it started to crystallize. Gave up at this stage and added the cream and butter, so now have something more akin to butterscotch than caramel. Some more guidance in the menu on the caramel making process would have been appreciated.

Add comment/image

Delete comment

Are you sure you want to delete this comment?

Cancel

4 stars out of 5

Average user rating Based on 36 ratings

Thank you for rating this recipe. If you'd like to comment further on this recipe you can do so in the Customer comment & images section on the bottom of the page.

  • 1
  • 2
  • 3
  • 4
  • 5

Click to rate this recipe

Nutritional Info

Typical values per serving:
Energy 606.0kcal
Sugars 43.3g
Fat 52.8g
Saturated Fat 32.7g
Salt 0.8g

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in February 2008