Login or create an account to edit.
Dark Chocolate and Salted Caramel Tart
Category: Desserts, Pies
Serves:
Rating:
(0)Tags:
Ingredients:
* 200g plain flour * 2 tbsp sugar * 2 tbsp cocoa * 100g butter * 2 egg yolks * a few drops of vanilla extract * 250g sugar * 125g salted butter * 100ml single cream * a pinch of sea salt flakes * 2 tbsp sugar * 1 egg * 1 egg yolk * 100g plain chocolate * 75g unsalted butter
Directions:
1. To make the pastry, heat the oven to 200C/fan 180C/ gas 6. Whizz the flour, sugar and cocoa in a processor. Add the butter and whizz until breadcrumbs. Add the egg yolks and vanilla essence and whizz to a dough. Put the dough on a plate and press into a disc. Wrap and chill for 30 minutes. Roll out the pastry and line a deep 20cm tart tin with it; patch any holes if crumbly. Cover and chill for at least 30 minutes. 2. Meanwhile, to make the caramel, dissolve the sugar in 5 tbsp water in a large pan. Stir in the butter, raise the heat a little, and bubble, stirring occasionally until it turns a light toffee colour; this may take 20 minutes. Turn off the heat and stir in half the cream. When the bubbles die down, stir in the rest of the cream and a pinch of sea salt flakes. Leave to cool. 3. Prick the base of the tart with a fork. Take a long piece of foil and scrunch it into a sausage. Curl it into a circle and fit it inside the tart, pressing against the sides of the tart to hold them up as it cooks. Bake for 12 minutes, until the pastry looks dry and cooked. 4. Turn the heat down to 190C/fan 170C/gas 5. To make the chocolate layer, beat the sugar, egg and egg yolk together with an electric whisk until thick and custard coloured. Melt the chocolate and butter together, pour into the egg mixture and beat until smooth and glossy. Spread the caramel over the base of the tart. Spoon the chocolate mixture over the top, spreading it evenly. Bake for 12 minutes, then leave to cool in the tin.