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Salty Caramel Chocolate Tart

2h 30m
Serves 1
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Directions

  1. 1Mix flour, butter, and salt in a bowl until it looks like breadcrumbs.
  2. 2Add water and bring the dough together.
  3. 3Wrap the dough in clean film and chill in the fridge for 30 minutes.
  4. 4Roll the dough thinly.
  5. 5Line a greased and floured tart tin with the dough.
  6. 6Prick the base of the tart case and line it with greaseproof paper.
  7. 7Add chickpeas on top to weigh it down.
  8. 8Blind bake the tart case in a preheated oven at 180 degrees Celsius for 10 minutes.
  9. 9Remove the greaseproof paper and chickpeas, then bake for another 3-5 minutes until the base is brown.
  10. 10Let the tart case cool on a cooling rack.
  11. 11For the salty caramel sauce, put sugar in a pan and stir until melted.
  12. 12Add butter.
  13. 13Add double cream.
  14. 14Let this boil for about a minute, take it off the heat and add salt.
  15. 15Pour half the sauce onto the base of tart case.
  16. 16For the chocolate filling, put double cream, sugar and salt into a pan and bring it to a boil.
  17. 17Take it off the heat and add dark chocolate and unsalted butter.
  18. 18Mix everything together until the chocolate is melted.
  19. 19Whisk in milk to the filling.
  20. 20Pour it over the caramel sauce.
  21. 21Let the tart cool until the filling has set completely for about 2 hours.
  22. 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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