zoom Quick salted caramel & chocolate tart

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    Quick salted caramel & chocolate tart

    • Vegetarian
    • Preparation time: 20 minutes plus chilling
    • Cooking time: 10 minutes
    • Total time: 30 minutes plus 2-3 hours chilling

    Serves: 6 - 8


    For the tart:
    225g caster sugar
    150ml double cream
    20g unsalted butter
    ΒΌ tsp Maldon Sea Salt
    205g Waitrose Sweet Pastry Case

    For the topping:
    150g dark chocolate, roughly chopped
    150ml double cream
    Cocoa powder for dusting, optional


    1. Place the caster sugar in a heavy-based pan with 100ml cold water. Set over a low heat and stir occasionally until the sugar has dissolved.

    2. Turn the heat to medium-high and bubble for about 10 minutes or until the caramel syrup has turned a rich amber colour. Pour in 150ml double cream and add the unsalted butter, standing back as it will bubble up and spit a little.

    3. Once settled, pour into a metal bowl and stir in the sea salt. Cool to room temperature, reserving a little caramel to drizzle over the top, and then pour into the pastry case and chill for 30 minutes. 

    4. For the topping, roughly chop the dark chocolate and place in a mixing bowl. Heat another 150ml double cream until just at a simmer and pour over the chocolate. Leave for 2 minutes, then stir until melted and smooth.

    5. Pour the chocolate over the caramel, and then scatter with a little more sea salt. Chill for at least 1 hour and then drizzle with the reserved caramel and dust with cocoa powder before serving.

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