Salty Caramel Chocolate Tart
Directions
- 1Mix flour, butter, and salt in a bowl until it looks like breadcrumbs.
- 2Add water and bring the dough together.
- 3Wrap the dough in clean film and chill in the fridge for 30 minutes.
- 4Roll the dough thinly.
- 5Line a greased and floured tart tin with the dough.
- 6Prick the base of the tart case and line it with greaseproof paper.
- 7Add chickpeas on top to weigh it down.
- 8Blind bake the tart case in a preheated oven at 180 degrees Celsius for 10 minutes.
- 9Remove the greaseproof paper and chickpeas, then bake for another 3-5 minutes until the base is brown.
- 10Let the tart case cool on a cooling rack.
- 11For the salty caramel sauce, put sugar in a pan and stir until melted.
- 12Add butter.
- 13Add double cream.
- 14Let this boil for about a minute, take it off the heat and add salt.
- 15Pour half the sauce onto the base of tart case.
- 16For the chocolate filling, put double cream, sugar and salt into a pan and bring it to a boil.
- 17Take it off the heat and add dark chocolate and unsalted butter.
- 18Mix everything together until the chocolate is melted.
- 19Whisk in milk to the filling.
- 20Pour it over the caramel sauce.
- 21Let the tart cool until the filling has set completely for about 2 hours.
- 22Dust the top of the tart with cocoa powder.
Ingredients
- 250 grams plain flour
- 125 grams unsalted butter
- pinch salt
- 1.5 tablespoons water
- 200 grams granulated sugar
- 85 grams unsalted butter
- 125 milliliters double cream
- 1 teaspoon salt
- 155 milliliters double cream
- 1 tablespoon sugar
- pinch salt
- 225 grams dark chocolate
- 55 grams unsalted butter
- 15 milliliters milk
- cocoa powder
Equipment
bowlrolling pintart tingreaseproof paperovensaucepancooling rackwhiskspoon
Tips
- Chill the dough before rolling.
- Blind bake the tart case to prevent a soggy bottom.
- Use chickpeas to weigh down the base during blind baking.
- Let the tart cool completely before dusting with cocoa powder.
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