Salted Caramel Chocolate Tart

by

Tenina Holder

POSTED May 8, 2020 (LAST UPDATED October 14, 2020)

Serves

12

Total Time

1hrs 30mins

Calories

477

This rich and divine Salted Caramel Chocolate Tart with chocolate base is a chocoholics dream dessert. Serve it in slivers...a little goes a long way!

recipe-image

    INGREDIENTS


  • Butter icon
    Butter

    150 g (about ¾ cup)cubed

  • Dark chocolate icon
    Dark chocolate

    200 g (about 1 ¼ cups)crushed

  • Macadamia nuts icon
    Macadamia nuts

    as neededchopped

  • Raw cane sugar icon
    Raw cane sugar

    65 g (about ¼ cup)

  • Vanilla bean paste icon
    Vanilla bean paste

    1 tablespoon (about 16 g)

  • Sea salt icon
    Sea salt

    1 pinch

  • Cocoa powder icon
    Cocoa powder

    35 g (about ½ cup)

  • All purpose flour icon
    All purpose flour

    280 g (about 2 ¼ cups)

  • Egg yolk icon
    Egg yolk

    2 (about 40 g)

  • Water icon
    Water

    15 g (about 1 tablespoon)cold

  • Brown sugar icon
    Brown sugar

    200 g (about 1 cup)

  • Unsalted butter icon
    Unsalted butter

    100 g (about ½ cup)

  • Single cream icon
    Single cream

    220 g (about 1 cup)

  • Sea salt icon
    Sea salt

    1 teaspoon (about 6 g)

    METHOD


  • 1. Add raw cane sugar to the TM5 bowl
  • 2. Mix - approx 10 sec, speed 10
  • 3. Then add butter, vanilla bean paste, sea salt, cocoa powder, all purpose flour, egg yolk and water to the TM5 bowl
  • 4. Blend - approx 6 sec, speed 6
  • 5. Scrape down sides of TM5 bowl
  • 6. Blend - approx 6 sec, speed 6
  • 7. Scrape down sides of TM5 bowl
  • 8. Transfer content of TM5 bowl to baking sheet
  • 9. Shape into a circle
  • 10. Refrigerate in fridge
  • 11. Pre-heat oven - 180°C
  • 12. Roll out pastry onto pie dish
  • 13. Cover with parchment paper
  • 14. Fill with pie weights
  • 15. Bake - 15 min, 180°C
  • 16. Remove pie weights
  • 17. Remove with parchment paper
  • 18. Bake until crispy - 5 min, 180°C
  • 19. Cool completely on round wire rack
  • 20. Add brown sugar, unsalted butter and vanilla bean paste to the TM5 bowl
  • 21. Cook - approx 8 min, 60°C, speed 2
  • 22. Then add single cream to the TM5 bowl
  • 23. Cook - approx 20 min, Varoma, speed 2
  • 24. Then add sea salt to the TM5 bowl to taste
  • 25. Pour content of TM5 bowl into pie dish
  • 26. Refrigerate in fridge until set
  • 27. Add dark chocolate, single cream and vanilla bean paste to the TM5 bowl
  • 28. Cook - approx 4 min, 60°C, speed 1
  • 29. Scrape down sides of TM5 bowl
  • 30. Transfer content of TM5 bowl to pie dish
  • 31. Garnish with macadamia nuts
  • 32. Refrigerate in fridge until set
  • 33. Serve

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