Chocolate Salted Caramel Tart

A chocolaty, buttery almond pastry case filled with gooey salted caramel and bittersweet chocolate ganache, finished with sea salt crystals.

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Recipe Info
Servings: 8
Prep: 1h
Cook: 30m
Total: 1h 30m
Ingredients
  • 160g plain flour
  • 30g ground almonds
  • 30g unsweetened cocoa powder
  • 50g caster sugar
  • 1/4 tsp salt
  • 110g cold unsalted butter, cut into small cubes
  • 1 tsp vanilla extract
  • 1 egg
  • 1-2 tbsp ice water
  • 300g caster sugar
  • 120ml water
  • 120g double cream (for the caramel)
  • 70g unsalted butter
  • 1 tsp salt
  • 120g double cream (for the ganache)
  • 120g bittersweet chocolate, chopped
  • Sea salt crystals, to finish
Instructions
  1. Prepare the sweet pastry: in a large bowl mix the flour with ground almonds, cocoa powder, sugar and salt.
  2. Rub the butter into the flour mixture using a pastry blender, a fork, or a food processor, until crumbs form. Mix in the egg and vanilla extract, then add the water and bring together into a dough. Wrap in cling film, knead briefly into a disc, and refrigerate for at least 30 minutes or overnight.
  3. On a floured surface, roll the dough into a circle about 4cm larger than your tart tin. Lift the rolled dough into a greased 23cm tart tin, trim the edges and refrigerate for 30 minutes before baking.
  4. Prick the dough with a fork, line with parchment paper, and fill with baking beans or rice.
  5. Bake for 15 minutes in a preheated 180C oven. Remove the beans and parchment, then return to the oven for a further 10-15 minutes. Allow to cool before removing from the tart tin.
  6. Prepare the caramel: place the sugar and water in a medium heavy-bottomed saucepan over medium-high heat and cook without stirring until the sugar dissolves and turns a caramel colour.
  7. Remove from the heat and add the cream — it will bubble up. Cook for 1-2 minutes, stirring constantly with a wooden spoon, until smooth. Remove from the heat and stir in the butter and salt until smooth.
  8. Let the caramel cool slightly, then pour over the pastry case. Refrigerate for 4-5 hours.
  9. Prepare the chocolate ganache: heat the cream in a small saucepan. Once it just begins to boil at the edges, remove from the heat and pour over the chopped chocolate. Let sit for a minute, then stir until smooth.
  10. Pour the ganache over the set caramel, spread evenly, and refrigerate for a further 2-3 hours before serving. Sprinkle with sea salt flakes and serve.
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