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    Salted Caramel and Chocolate Tart

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    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.

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    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.

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    4 stars