Salted Chocolate Caramel Tart
Salted Chocolate Caramel Tart is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Place the butter and sugar in a food processor and process until pale.
Add the cocoa, flour, egg and vanilla and process to a smooth dough.
Press into the base and sides of a 26cm loose-bottomed, fluted tart tin to 5mm thick.
Trim the edges and refrigerate until firm.
Prick the dough with a fork and bake for 15 minutes or until the pastry is cooked.
To make the filling, place the cream and butter in a saucepan over medium heat until melted.
Place the sugar and water in a saucepan over low heat and stir until the sugar has dissolved.
Increase the heat to high and boil, without stirring, until dark golden and the mixture reaches 170°C (340°F) on a sugar thermometer.
Remove from the heat and carefully whisk in the cream mixture.
Return the pan to low heat and stir for 5 minutes or until thickened.
Pour into the pastry shell and refrigerate until firm.
To make the glaze, place the cream in a saucepan over low heat.
Add the chocolate and stir until melted and smooth.
Pour the chocolate over the caramel and refrigerate until firm.
Sprinkle with salt and cut into wedges to serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.