Description
Indulge in the decadent layers of this Salted Caramel Chocolate Tart. A crisp and buttery chocolate shortcrust sets the stage for a velvety caramel that melts in your mouth, topped with a rich and silky chocolate ganache. Finished with a touch of sea salt, this dessert is a masterpiece of balance and flavor.
Perfect for gatherings or intimate dinners, this tart pairs beautifully with freshly whipped cream or a scoop of espresso ice cream for added sophistication. Each slice is a symphony of textures and tastes, making it an irresistible treat for chocolate and caramel aficionados alike.
Ingredients
Units
Scale
For the chocolate shortcrust pastry:
- 185g plain flour/all-purpose flour
- 30g cocoa powder
- 40g caster sugar
- 1/4 tsp salt
- 120g cold unsalted butter (cubed and frozen for 30 minutes)
- 60g cold milk of choice
For the salted caramel:
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- 200g caster sugar
- 60g unsalted butter
- 350ml double cream/heavy cream (warmed)
- 1 tsp vanilla bean paste/extract
- 1 tsp salt
For the chocolate ganache:
- 250g dark chocolate (roughly chopped)
- 300ml double cream/heavy cream
To finish:
- Cocoa powder for dusting
- Flaky sea salt
Instructions
- Prepare the Chocolate Shortcrust Pastry:
- Add flour, cocoa powder, salt, and sugar to a food processor or mix in a bowl.
- Add cold butter cubes and blitz/mix until the texture is sandy or small lumps remain.
- Add cold milk and pulse until cohesive. Shape into a disc, wrap in cling film, and refrigerate for at least 3 hours.
- Roll and Bake Pastry:
- Roll chilled dough to about 3mm thickness and line a 10” tart tin. Trim excess dough, dock with a fork, and refrigerate for 30 minutes.
- Blind bake at 170°C (fan) or 190°C (conventional) for 20 minutes with weights, then for 15 minutes without weights. Cool completely.
- Make the Salted Caramel:
- Melt sugar in a saucepan over medium-low heat until amber. Add butter, cream, vanilla, and salt, whisking until smooth.
- Let caramel cool slightly, then pour into the tart shell. Refrigerate until set.
- Prepare the Chocolate Ganache:
- Heat cream gently until steaming, pour over chopped chocolate, and let sit for 1 minute. Whisk until smooth.
- Pour ganache over the caramel layer and spread evenly. Chill until set.
- Finish and Serve:
- Dust with cocoa powder and sprinkle flaky sea salt before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes