Salted Caramel Chocolate Tart
This salted caramel chocolate tart is surprisingly easy to make with chocolate pastry, dark chocolate and a tin of caramel.
Equipment
- 34cm x 10cm fluted tart tin or 20cm or 8 inch round tin
- Food processor - optional
- 2 medium mixing bowls
- whisk
- saucepan
- Baking parchment
- Rolling Pin
- Baking beans
- plastic wrap
- Offset spatula
Ingredients
Pastry
- 155 g plain flour all purpose
- 2.5 tablespoon cocoa
- 3 tablespoon icing sugar confectioner's sugar
- 100 g butter cold and cut into cubes
- 2 egg yolks medium egg
- 1 tablespoon water cold
Filling
- 100 g plain chocolate 74% cocoa, broken into pieces
- 50 g butter
- 2 tablespoon caster sugar
- 1 egg yolk medium
- 1 egg medium
- 250 g caramel from a tin
- ¼ teaspoon sea salt flaked
Instructions
- Put the cocoa powder, icing sugar and flour into a food processor with the cubed butter and pulse a few times until the mixture combines to resemble breadcrumbs.
- Add the egg and water and process until the mixture clumps into a dough.
- Alternatively, place in a large bowl and use a fork, pastry cutter or cold hands to rub the butter into the flour.
- Gradually mix in the egg and water with a dinner knife until well combined and bring the mixture together to a dough.
- Knead very lightly and flatten into a disc.
- Cover in plastic wrap and chill for 30 minutes.
- Preheat the oven to 190 C / 375 F / 170 FAN / Gas 5
- Roll out the pastry to about 0.5 centimetres thick to line the tin between 2 pieces of plastic wrap and prick with a fork
- Line the pastry with baking parchment and fill with baking beans.
- Bake for 12 minutes then check that the pastry has set.
- Remove the beans and paper carefully and allow the pastry to cool.
- While the pastry is baking place the butter and chocolate into a heatproof bowl over a saucepan filled with simmering water.
- Stir occasionally until melted and combined then remove from the heat.
- In another bowl beat together the egg, egg yolk and sugar then beat in the chocolate mix.
- Spread the caramel over the base of the tart with the spatula then rinse and use it to smooth the chocolate layer over the top.
- Bake for a further 10 minutes.
- Cool and serve chilled.
Nutrition
Calories: 362kcalCarbohydrates: 42gProtein: 5gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 109mgSodium: 226mgPotassium: 161mgFiber: 2gSugar: 25gVitamin A: 492IUVitamin C: 0.1mgCalcium: 58mgIron: 2mg
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