recipes
Salted caramel and dark chocolate tart
2021-02-27
Ingredients
For the chocolate sweet pastry
- 150g butter
- 150g icing sugar (Lamb brand)
- 180g flour (Lamb brand)
- 35g cocoa powder (Icam)
- 2 egg yolks
- 1 tsp vanilla essence
For the caramel
- 240ml fresh cream (Benna)
- 140g butter
- 300g caster sugar (Lamb brand)
- 200ml water
- ½ tsp fleur de sel
You will also need
- 120 ml fresh cream (Benna)
- 140 ml dark chocolate broken in small pieces
Method
For the pastry, cream together the butter and sugar till light followed by the yolks.
Mix the flour and cocoa powder together and bind in the butter mixture to form a pastry. Roll out the dough onto a lightly dusted surface and line the base and sides of a greased 9 inch flan tin. Prick with a fork and bake at 17`֯c till cooked through. Meanwhile, make the caramel. Heat up the cream and butter until butter melts. Mix sugar and water and cook to a light brown caramel, remove from the heat, carefully whisk in the warm cream mixture. Return to the heat and cook till toffee thickens. Finally, whisk in the fleur de sel. Pour in the chocolate tart pastry base and allow to cool down for 15-20 minutes. To prepare chocolate glaze, heat up the remaining cream and whisk in the chocolate. Pour over the set caramel, sprinkle lightly with more fleur de sel and allow to set before serving.
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