This Salted Caramel Chocolate Tart has a chocolate shortcrust base, with a velvety smooth salted caramel, and finally a rich chocolate ganache.
INGREDIENTS
Chocolate Dough
- ½ cup (1 stick) 4 oz unsalted butter, at room temperature
- ½ cup powdered/icing sugar
- ¼ cup unsweetened cocoa
- 1 large egg yolk
- 1 ¼ cups all-purpose/plain flour
Caramel Filling
- 2 cups sugar
- ½ cup water
- ¼ cup corn syrup
- ½ cup (1 stick) 4 oz unsalted butter
- ½ cup heavy cream
- 2 tablespoons creme fraiche or sour cream
- PInch of salt
Chocolate Glaze
- 4 oz dark chocolate chips
- ½ cup heavy/double cream
- English Maldon salt (or good quality flake salt)
This makes a 10-inch tart.
DIRECTIONS
Make the chocolate dough:
- In a food processor pulse the butter, flour, powdered sugar and cocoa and egg yolk until blended.
- Roll out the dough to about 1/2 thick and line the tart pan.
- Preheat the oven to 350 degrees. Line the pastry tart with parchment/greaseproof paper and fill with dried beans, rice or pie weights. Bake for about 15 minutes. Remove the parchment paper and weights, and bake until the pastry is dry and firm, another 10 to 15 minutes. Transfer to a wire rack and allow to cool.
FOR THE CARAMEL FILLING: In a large pan, add the sugar, water and corn syrup and bring to a boil. Swirl the pan occasionally, until mixture is a medium amber caramel color, about 10-12 minutes. Remove from the heat. Whisk in the butter, cream, creme fraiche and salt until the butter has melted. Pour the caramel into the tart, and allow to cool.
FOR THE CHOCOLATE GLAZE: In a small pan, bring the cream to a boil. Add the chocolate and whisk until melted and smooth. Pour over the tart and cool for at least one hour. Sprinkle with a little Maldon salt just before serving.
