Salted Caramel and Chocolate Tart

130 mins
Serves 1
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Directions

  1. 1In a food processor, mix together flour, cocoa powder, caster sugar, and a pinch of salt.
  2. 2In a food processor, mix together flour, cocoa powder, caster sugar, and a pinch of salt.
  3. 3In a food processor, mix together flour, cocoa powder, caster sugar, and a pinch of salt.
  4. 4Pulse a couple of times to get everything well distributed.
  5. 5Pulse a couple of times to get everything well distributed.
  6. 6Pulse a couple of times to get everything well distributed.
  7. 7Add in some cold cubes of butter and pour in some cold milk.
  8. 8Add in some cold cubes of butter and pour in some cold milk.
  9. 9Add in some cold cubes of butter and pour in some cold milk.
  10. 10Keep pulsing until it starts to feel cohesive.
  11. 11Keep pulsing until it starts to feel cohesive.
  12. 12Keep pulsing until it starts to feel cohesive.
  13. 13Pop this all out onto the counter and then without kneading gather it and form it into a disk.
  14. 14Pop this all out onto the counter and then without kneading gather it and form it into a disk.
  15. 15Pop this all out onto the counter and then without kneading gather it and form it into a disk.
  16. 16Wrap it in baking paper or cling film and chill for a few hours.
  17. 17Wrap it in baking paper or cling film and chill for a few hours.
  18. 18Wrap it in baking paper or cling film and chill for a few hours.
  19. 19Lightly flour your counter as well as the chilled dough and roll it out rotating it as you go along. Don't make this too thin.
  20. 20Lightly flour your counter as well as the chilled dough and roll it out rotating it as you go along. Don't make this too thin.
  21. 21Lightly flour your counter as well as the chilled dough and roll it out rotating it as you go along. Don't make this too thin.
  22. 22Roll it up, transfer it over the tin and make sure it's fully pressed in then trim off any excess and dock all over with a fork.
  23. 23Roll it up, transfer it over the tin and make sure it's fully pressed in then trim off any excess and dock all over with a fork.
  24. 24Roll it up, transfer it over the tin and make sure it's fully pressed in then trim off any excess and dock all over with a fork.
  25. 25Pop this into the fridge for half an hour.
  26. 26Pop this into the fridge for half an hour.
  27. 27Pop this into the fridge for half an hour.
  28. 28Blind bake by covering with baking paper and dry rice, then placing it on a larger tray into the oven to bake.
  29. 29Blind bake by covering with baking paper and dry rice, then placing it on a larger tray into the oven to bake.
  30. 30Blind bake by covering with baking paper and dry rice, then placing it on a larger tray into the oven to bake.
  31. 31Remove the rice just over halfway in.
  32. 32Remove the rice just over halfway in.
  33. 33Remove the rice just over halfway in.
  34. 34Melt some sugar until it turns a deep amber color.
  35. 35Melt some sugar until it turns a deep amber color.
  36. 36Melt some sugar until it turns a deep amber color.
  37. 37Add in some butter and cream and mix until it forms this silky velvety caramel sauce.
  38. 38Add in some butter and cream and mix until it forms this silky velvety caramel sauce.
  39. 39Add in some butter and cream and mix until it forms this silky velvety caramel sauce.
  40. 40Pour the caramel sauce over the baked tart shell.
  41. 41Pour the caramel sauce over the baked tart shell.
  42. 42Pour the caramel sauce over the baked tart shell.
  43. 43Heat the cream until it's steaming, pour this all over the chocolate and whisk all together.
  44. 44Heat the cream until it's steaming, pour this all over the chocolate and whisk all together.
  45. 45Heat the cream until it's steaming, pour this all over the chocolate and whisk all together.
  46. 46Pour that all over the caramel layer.
  47. 47Pour that all over the caramel layer.
  48. 48Pour that all over the caramel layer.
  49. 49Finish that off with a little dusting of cocoa powder and some flaky sea salt.
  50. 50Finish that off with a little dusting of cocoa powder and some flaky sea salt.
  51. 51Finish that off with a little dusting of cocoa powder and some flaky sea salt.

Ingredients

  • 150 g flour
  • 150 g flour
  • 150 g flour
  • 50 g cocoa powder
  • 50 g cocoa powder
  • 50 g cocoa powder
  • 75 g caster sugar
  • 75 g caster sugar
  • 75 g caster sugar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 50 g cold cubes of butter
  • 50 g cold cubes of butter
  • 50 g cold cubes of butter
  • 25 ml cold milk
  • 25 ml cold milk
  • 25 ml cold milk
  • 150 g sugar
  • 150 g sugar
  • 150 g sugar
  • 50 g butter
  • 50 g butter
  • 50 g butter
  • 150 ml cream
  • 150 ml cream
  • 150 ml cream
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 200 g chocolate
  • 200 g chocolate
  • 200 g chocolate
  • 1 tbsp cocoa powder
  • 1 tbsp cocoa powder
  • 1 tbsp cocoa powder
  • 1 tbsp flaky sea salt
  • 1 tbsp flaky sea salt
  • 1 tbsp flaky sea salt
  • 1 cup dry rice
  • 1 cup dry rice
  • 1 cup dry rice

Equipment

food processorwhiskbaking paperrolling pinknifebaking traysaucepan
Salted Caramel and Chocolate Tart | Clip Recipe