Salted Caramel & Chocolate Tart

Crispy, crumbly tart shell, luscious salty caramel, velvety smooth chocolate ganache….if there was a heaven, this would be it!

Recipe

Eggless shortcrust pastry

Ingredients:

• 150g plain flour

• 50g almond meal

• 50g icing sugar, sifted

• Pinch of salt

• 110g unsalted butter, cubed and chilled/frozen

• 30-40 ml cold milk

 Method:

• In the bowl of a stand mixer, add the dry ingredients and the cold cubed butter. Use a paddle attachment and mix on low-medium speed until breadcrumb consistency and all the butter has evenly been distributed.

• With the mixer running, once the dough starts to clump, add the cold milk and mix until just combined. Scrape down the sides as necessary.

• Transfer the dough to a work bench and knead lightly to bring the dough together into a ball. Be careful to not overwork the dough.

• Once the dough comes together, flatten into a disc and cover with cling film. Refrigerate overnight or min. 1-2 hours.

• Roll and line tarts as demonstrated and blind bake at 170C until golden brown. Egg wash if necessary (optional).

Salted caramel filling

 Ingredients:

• 150g castor sugar

• 75g liquid glucose

• 38g water

• 95g heavy cream/ pure cream

• 60g unsalted butter

• 6g sea salt

• 10ml dark rum/whiskey (optional)

 Method:

• In a deep pot, weight out the sugar, glucose and water together. Put over medium-high heat and cook until the sugar caramelizes and turn a deep amber brown colour.

• Meanwhile, warm up the heavy cream.

• Once the sugar reaches the desired colour, remove from the heat and slowly pour in the warm cream in 3 parts, whisking after each addition. The caramel will bubble so be careful.

• Put the caramel back on heat and whisk until all the cream is combined properly.

• Add the butter and cook for a couple of minutes, until the caramel boils for a minute.

• Remove from the heat, stir in the salt and alcohol, if using.

• Transfer to a bowl and allow to cool completely before use. Store refrigerated.

Dark chocolate ganache

 Ingredients:

• 200g good quality dark chocolate, min. 54%

• 200g heavy cream/pure cream

Method:

• Melt the chocolate over a double boiler or in the microwave in 30 seconds’ burst. Let it cool.

• Warm up the cream slightly but do not boil.

• Pour the warm cream over the cool melted chocolate in 3 parts, stirring using a spatula after each addition.

• Let the ganache set at 18C or use immediately if needed.

Assembly:

• Pour the salted caramel filling into the baked tart shell, up to 1/3 of the shell.

• Let it sit for a couple of minutes in the refrigerator until the caramel sets slightly.

• Pour the freshly made cool ganache over the caramel, filling the tart shell up to the top. Let it set completely at 18C or in the fridge overnight.

• Serve the tart at room temperature.