Salted caramel and chocolate tart
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- Abigail Donnelly
- 8
- Easy
- 20 minutes, plus chilling time
- 35 minutes
- Pearly Bay Sweet White Non Vintage
Ingredients
- 250 g flour
- 120 g caster sugar
- 120 g butter, cubed
- 4 free-range egg yolks
- For the filling:
- 310 g brown sugar
- 100 g butter
- 1 1/3 cups cream
- 50 g dark chocolate, melted, for drizzling
- ½ t Maldon salt
Cooking Instructions
Preheat the oven to 190°C.
Place the flour, caster sugar and butter into a food processor and blend until the mixture resembles breadcrumbs.
While blending, add the egg yolks and mix until the mixture forms a ball. Wrap in clingfilm and chill for 30 minutes.
Roll out the pastry to a thickness of 3 mm on a clean, lightly floured surface and use to line a 23 x 23 cm springform pan. Prick the pastry with a fork and chill for 15 minutes.
Place a sheet of baking paper on the pastry, weigh down with baking beans or uncooked rice, then bake for 20 minutes. Remove the baking paper and beans and continue baking for 10 to 15 minutes, or until golden brown. Allow to cool down completely.
Pour the filling into the cooled pastry case and drizzle with melted dark chocolate.
To make the filling, place the sugar, butter and cream in a saucepan over a high heat and stir until the mixture starts to boil.
Reduce the heat to medium and simmer, uncovered, for 15 to 20 minutes, stirring often, or until the sauce starts to thicken.
Allow to cool before pouring into the pastry case. Sprinkle with the Maldon salt flakes.
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