Salty Caramel Chocolate Tart

150 mins
Serves 1
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Directions

  1. 1Mix flour, butter, and salt in a bowl until it looks like breadcrumbs.
  2. 2Mix flour, butter, and salt in a bowl until it looks like breadcrumbs.
  3. 3Mix flour, butter, and salt in a bowl until it looks like breadcrumbs.
  4. 4Add water and bring the dough together.
  5. 5Add water and bring the dough together.
  6. 6Add water and bring the dough together.
  7. 7Wrap the dough in clean film and chill in the fridge for 30 minutes.
  8. 8Wrap the dough in clean film and chill in the fridge for 30 minutes.
  9. 9Wrap the dough in clean film and chill in the fridge for 30 minutes.
  10. 10Roll the dough thinly.
  11. 11Roll the dough thinly.
  12. 12Roll the dough thinly.
  13. 13Line a greased and floured tart tin with the dough.
  14. 14Line a greased and floured tart tin with the dough.
  15. 15Line a greased and floured tart tin with the dough.
  16. 16Prick the base of the tart case and line it with greaseproof paper.
  17. 17Prick the base of the tart case and line it with greaseproof paper.
  18. 18Prick the base of the tart case and line it with greaseproof paper.
  19. 19Add chickpeas on top to weigh it down.
  20. 20Add chickpeas on top to weigh it down.
  21. 21Add chickpeas on top to weigh it down.
  22. 22Blind bake the tart case in a preheated oven at 180 degrees Celsius for 10 minutes.
  23. 23Blind bake the tart case in a preheated oven at 180 degrees Celsius for 10 minutes.
  24. 24Blind bake the tart case in a preheated oven at 180 degrees Celsius for 10 minutes.
  25. 25Remove the greaseproof paper and chickpeas, then bake for another 3-5 minutes until the base is brown.
  26. 26Remove the greaseproof paper and chickpeas, then bake for another 3-5 minutes until the base is brown.
  27. 27Remove the greaseproof paper and chickpeas, then bake for another 3-5 minutes until the base is brown.
  28. 28Let the tart case cool on a cooling rack.
  29. 29Let the tart case cool on a cooling rack.
  30. 30Let the tart case cool on a cooling rack.
  31. 31For the salty caramel sauce, put sugar in a pan and stir until melted.
  32. 32For the salty caramel sauce, put sugar in a pan and stir until melted.
  33. 33For the salty caramel sauce, put sugar in a pan and stir until melted.
  34. 34Add butter.
  35. 35Add butter.
  36. 36Add butter.
  37. 37Add double cream.
  38. 38Add double cream.
  39. 39Add double cream.
  40. 40Let this boil for about a minute, take it off the heat and add salt.
  41. 41Let this boil for about a minute, take it off the heat and add salt.
  42. 42Let this boil for about a minute, take it off the heat and add salt.
  43. 43Pour half the sauce onto the base of tart case.
  44. 44Pour half the sauce onto the base of tart case.
  45. 45Pour half the sauce onto the base of tart case.
  46. 46For the chocolate filling, put double cream, sugar and salt into a pan and bring it to a boil.
  47. 47For the chocolate filling, put double cream, sugar and salt into a pan and bring it to a boil.
  48. 48For the chocolate filling, put double cream, sugar and salt into a pan and bring it to a boil.
  49. 49Take it off the heat and add dark chocolate and unsalted butter.
  50. 50Take it off the heat and add dark chocolate and unsalted butter.
  51. 51Take it off the heat and add dark chocolate and unsalted butter.
  52. 52Mix everything together until the chocolate is melted.
  53. 53Mix everything together until the chocolate is melted.
  54. 54Mix everything together until the chocolate is melted.
  55. 55Whisk in milk to the filling.
  56. 56Whisk in milk to the filling.
  57. 57Whisk in milk to the filling.
  58. 58Pour it over the caramel sauce.
  59. 59Pour it over the caramel sauce.
  60. 60Pour it over the caramel sauce.
  61. 61Let the tart cool until the filling has set completely for about 2 hours.
  62. 62Let the tart cool until the filling has set completely for about 2 hours.
  63. 63Let the tart cool until the filling has set completely for about 2 hours.
  64. 64Dust the top of the tart with cocoa powder.
  65. 65Dust the top of the tart with cocoa powder.
  66. 66Dust the top of the tart with cocoa powder.

Ingredients

  • 250 grams plain flour
  • 250 grams plain flour
  • 250 grams plain flour
  • 125 grams unsalted butter
  • 125 grams unsalted butter
  • 125 grams unsalted butter
  • pinch salt
  • pinch salt
  • pinch salt
  • 1.5 tablespoons water
  • 1.5 tablespoons water
  • 1.5 tablespoons water
  • 200 grams granulated sugar
  • 200 grams granulated sugar
  • 200 grams granulated sugar
  • 85 grams unsalted butter
  • 85 grams unsalted butter
  • 85 grams unsalted butter
  • 125 milliliters double cream
  • 125 milliliters double cream
  • 125 milliliters double cream
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 155 milliliters double cream
  • 155 milliliters double cream
  • 155 milliliters double cream
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • pinch salt
  • pinch salt
  • pinch salt
  • 225 grams dark chocolate
  • 225 grams dark chocolate
  • 225 grams dark chocolate
  • 55 grams unsalted butter
  • 55 grams unsalted butter
  • 55 grams unsalted butter
  • 15 milliliters milk
  • 15 milliliters milk
  • 15 milliliters milk
  • cocoa powder
  • cocoa powder
  • 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.