The salted caramel chocolate tart in my opinion is one of the best desserts I can eat. The chocolate ganache and the salted caramel go perfectly together and it is so easy and quick to make.
This cake is literally the bomb… a calorie bomb but it’s totally worth it. It melts in your mouth and you only crave it even more!
The ingredients for the caramel are listed on here but the recipe for it can be found on here.
| Servings | Prep Time | Cook Time | Passive Time |
| 8people | 15minutes | 35minutes | 4hours |
| Servings | Prep Time |
| 8people | 15minutes |
| Cook Time | Passive Time |
| 35minutes | 4hours |
Ingredients
- Shortcrust
- 125 g Butter Soften
- 30 g Almond Powder
- 1 Egg
- 1 Pinch salt
- 250 g Plain Flour
- Chocolate Ganache
- 100 g Dark Chocolate
- 100 g Milk Chocolate
- 150 g Single Cream
- 150 g Milk Semi-skimmed
- 1 Egg
- Salted Caramel
- 100 g Caster Sugar
- 40 g Salted Butter
- 10 cl Single Cream
Servings: people
Units:
Ingredients
Servings: people Units: |
Instructions
- Start by making the shortcrust pastry.
- Whip the butter to make it as a paste.
- Add the powder sugar.
- Cream the butter.
- Add the egg.
- Mix until it has a smooth consistency.
- Put the flour and salt on a large flat surface and the mixture on top.
- Start by incorporating the flour into the mixture by just cutting through it with your spatula. You must cut through it with your spatula because kneading the dough activates the elasticity of the gluten, in which we want to avoid.
- Finish mixing by pushing the dough with your palm 3 times.
- Pat into a round shape.
- Wrap it in cling film and chill for at least 4 hours, this relaxes the gluten in the flour and stops it from shrinking during cooking.
- Pre-heat your oven at 180C.
- Line a 23cm tart tin with the pastry, then line this with a piece of greaseproof paper on top. Put your baking beans on the paper then put the pastry case in the freezer while the oven reach the desired temperature.
- Bake for 15 min.
- Then let’s prepare the chocolate ganache.
- Put the cream and milk into a small saucepan at medium heat.
- When the cream starts simmering, pour it on the chopped chocolate pieces and wait 30sec.
- Mix until it has a smooth consistency; it will still be quite watery.
- Add the egg to the ganache and mix.
- Pre-heat your oven at 150C.
- Cover the base of tart with a generous layer of salted caramel.
- Pour the ganache on the tart.
- Bake for 20 minutes, the chocolate ganache still needs to be shaking when you move it.
- Your salted caramel chocolate tart is now ready! It’s an easy and quickly made dessert that would make everyone happy!
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