Take the pressure off that sweet tooth with this decadent salted caramel and dark chocolate tart. It comes with a secret layer of chewy, soft-set caramel which is enveloped in a chocolaty butter crust and crowned with rich dark chocolate ganache and last but not least: the sprinkling sea salt. This rich, decadent dessert is the perfect crowd-pleasing showstopper — you only need a sliver to satisfy your chocolate cravings.
When you present your guests with a dessert of this quality, it's all about the presentation. Make sure the experience is as elegant as the flavour with a handmade 18 piece dinner set. The designer style and weight of the dessert spoons and forks feels really good in your hand, especially your poking things-around-in-food hand.
✔️Difficulty: Medium
✔️Serves: 10 people
✔️Chocolatier’s Tip : For a slightly less intense chocolate taste, try using 70% Cocoa Dark Chocolate for a little bit smoother finish.
Ingredients
For the crust:
- 290g plain flour
- 60g icing sugar
- 175g butter, at room temperature
- 50g Dark Chocolate (78% Cocoa) Melted and cooled
For the caramel layer:
- 300g caster sugar
- 125ml water
- 75g butter
- 190ml double cream
- A good pinch of sea salt flakes
For the chocolate ganache:
- 175g Dark Chocolate (78% cocoa), broken up into smallish pieces chopped
- 40g butter
- 190ml double cream
- Sea salt flakes
Method
Preheat & Prep:
Preheat the oven to 180°C (160° Fan). Grease a 23cm loose-based round fluted flan tin.
Make the Dough:
In a stand mixer with the paddle attachment, beat together flour, icing sugar and butter on medium for about a minute until combined. 2. Pour in the cooled melted chocolate and beat until you have a smooth dough.
Form the Crust:
Press the dough so that it is even across the base and along up sides of tin. Flatten and cook with the back of a spoon, insert fork in base. Line and fill with baking beans.
Bake:
Bake 10-15 mins until set. Remove the beans and paper, set aside to cool while you make the caramel.
Sugar Syrup :
In a heavy pan mix sugar and water over medium-high heat. Whisk for about a minute or until the sugar has diluted.
Caramelise:
Once bubbling, stop stirring. Let it bubble away until dark amber in color. If using a thermometer, it should be 175C.
Add Dairy:
Take off the heat and gently whisk in the butter, cream and salt. The mixture will sputter, but continue to stir until smooth.
Bring to a simmer:
Return to medium heat and cook for 1 minute, stirring.
Cool & Pour:
Cool the caramel for 10 minutes then pour it into the pastry case (which should be cool too).
Chill:
In the fridge for about 1 hour or until caramel is very firm.
Make Ganache:
In a heat-proof bowl, put the chopped chocolate and the butter.
Whip:
Heat the cream to a simmer in a small saucepan then pour it over the chocolate. Whisk until you have a glossy, smooth ganache. Let it stand for 5 minutes.
Layer:
Drizzle the ganache over the refrigerated caramel. Spread evenly with a spatula. Refrigerate for at least 2 hours (or overnight) to set.
Serve:
20 minutes before serving, take the chill off by removing from the fridge. Remove and upturn onto a flat serving dish.
The Service:
This is good with a sprinkle of flaky sea salt just before you bring it to the table. To divinely top off your dinner date alike, each of your guests should have the matching dessert fork in their 18 piece dinner set from Inox Artisan. The hand-forged steel will slip through the snap of the hard chocolate and soft caramel with an ease that makes each bite a celebration.