Chocolate salted caramel tart. Rich flakey shortcrust pastry case filled with a homemade salted caramel and topped with a rich chocolate ganache.
This chocolate salted caramel tart is the epitome of dessert decidence. Buttery flakey shortcrust pastry filled with a homemade salted caramel sauce and topped with a rich chocolate ganache, this one is not for the faint hearted.
This recipe starts off with a rich buttery shortcrust pastry. You can buy a block of ready made or you can make your own using my recipe here. I would recomend making your own for this one as we are going for decadance and a buttery shortcrust pastry is best achieved from scratch.
To fill the tart we need to make a salted caramel sauce, easily achieved with a few simple ingredients. Caster sugar, cream, salt, butter and water to be precise. Carefully comine to create a gloriously thick salted caramel sauce to layer of the bottom of the tart.
The chocolate salted caramel tart is finished off with a gloriously thick dak chocolate ganache. Dark chocolate is key here as milk chocolate would make the tart far too sweet. The ganache is made by mixing dark chocolate and double cream and leaving it to set.
Chocolate Salted Caramel Tart
Ingredients – for the crust and the ganache
- 375 g shortcrust pastry
- 120 ml double cream
- 250 g dark chocolate at least 60% cocoa – chopped
- sea salt flakes to decorate
Ingredients – for the salted caramel sauce
- 80 ml water
- 250 g caster sugar
- 1 tsp vanilla extract
- 120 ml double cream
- 25 g unsalted butter
- pinch of sea salt
Method – for the pastry case
- Pre-heat your oven to 180C, and lightly dust your work surface with flour. Spray an 8″ round tart tin with cooking spray.
- Using a rolling pin roll the pastry out so it is large enough to fit a 8″ round tart tin, you want the pastry to be about an inch bigger that you think you need.
- Spray the pie dish with non stick cooking spray. Using a rolling pin for help transfer the pastry to to the tart tin making sure to press the pastry into the corners.
- Prick the base with a fork a few times and chill the pastry for 1 hour in the fridge. Then 30 minutes in the freezer. Remove the pastry from the freezer and line with baking paper.
- Fill the tart tin with baking beans, dried rice or dried beans then bake for 25 minutes.
- Remove the beans and paper and bake for a further 15 mintues.
- Remove from the oven and leave to one side.
Method – for the salted caramel sauce
- In a medium pan, over a high heat, add the water. Carefully add the sugar and bring the mixture to the boil. Do not stir it, if you need to you can gently swirl the pan.
- Cook the mixture for 3-4 minutes without stirring until the mixture turns a lovely golden colour.
- Once the mixture has turned a golden brown, all the sugar has melted and bubbles have formed all over the surface add the double cream and the vanilla to the pan.
- Remove from the heat and whisk in the butter and salt.
- Imediatly transfer the caramel sauce to the pastry case, being extra careful as the mixture will be hot. Leave to one side until the caramel has cooled.
Method – for the chocolate ganache
- In a small saucepan over a medium heat, heat the cream until just starting to simmer.
- Remove from the heat and add the chocolate. Leave to one side until the chocolate has melted.
- Once the chocolate has melted give the mixture a quick whisk and and transfer it to the tart tin.
- Top the tart with the salt flakes and leave in the fridge for at least 2 hours or until the ganache is set.
- You can serve alone or with single cream.
And there you have it, my chocolate salted caramel tart. Remember to show me your bakes by tagging @whatseatingmanchester in your social media post!