Salted Caramel and Dark Chocolate Tart
Excellence 78% Bar 100g
- For the crust:
- 290 g plain flour
- 60 g icing sugar
- 175 g butter, at room temperature
- 50 g Lindt Excellence 78% Cocoa Dark Chocolate, melted and cooled
- For the caramel layer:
- 300 g caster sugar
- 125 ml water
- 75 g butter
- 190 ml double cream
- A generous pinch of sea salt flakes
- For the chocolate ganache:
- 175 g Lindt Excellence 78% Cocoa Dark Chocolate, chopped
- 40 g butter
- 190 ml double cream
- Sea salt flakes
Preheat the oven to 180°C/160 Fan/Gas 4. Set aside a 23cm / 9-inch loose-based round fluted flan tin.
Using the paddle attachment in the bowl of a stand mixer, beat the flour, icing sugar and butter on medium speed for about a minute or until combined. Add the cooled melted chocolate and beat until it comes together to form a smooth dough.
Evenly press the dough into the base and up the sides of the tin, gently pressing into the flutes. Use a heat-proof glass or back of the spoon for a flat and even finish. Prick the base with a fork. Line with grease-proof paper and fill with baking beans.
Bake in the preheated oven for 10-15 minutes, until set and dry to the touch. Gently press down using the back of a teaspoon if it has puffed up a little. Set aside to cool whilst you make the caramel.
Meanwhile, in a large, heavy-based saucepan, combine the sugar and water on a medium-high heat. Stir for about a minute or until the sugar has dissolved.
Once the mixture starts to bubble, stop stirring (otherwise sugar crystals will form) and leave to bubble until it turns a dark amber colour (the exact time will depend on the size and shape of your pan - as well as the heat). Carefully check the temperature using a sugar thermometer - it should reach 175°C.
Remove from heat and carefully stir in the butter, cream and salt - the mixture will bubble and sputter (don’t worry if sugar crystals do form when you add these ingredients - they will dissolve in the next step).
Place back on a medium heat and cook for about a 1 minute, stirring constantly, until smooth.
Remove from heat and leave to cool for 10 minutes before pouring into the cooled pastry case.
Leave to cool completely before covering and chilling in the fridge for 1 hour or until the caramel has set.
Once the caramel has set, make the dark chocolate ganache. Put the chopped chocolate and butter in a large heat-proof bowl and set aside.
Pour the cream into a saucepan and bring to a simmer. Remove from heat and pour over the chocolate. Whisk until the chocolate and butter have melted and you have a smooth ganache. Leave to stand for 5 minutes.
Remove the tart from the fridge and pour the chocolate ganache over the chilled set caramel layer. Spread evenly with a spatula. Leave to cool completely. Cover and chill in the fridge for 2 hours - or until the chocolate has set (the tart can be made in advance and left in the fridge overnight).
Remove from the fridge 20 minutes before serving. Umould from the tin and set onto a flat serving plate. Sprinkle with flaky sea salt and serve.
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