Name: Salted Caramel Chocolate Tart
Prep time: 60 min
Cook time: 30 min
Total time: 150 min
Ingredients: 150 g cubed Butter; 15 g iced Water; 200 g broken up Dark chocolate; as needed chopped Nuts; 65 g Raw cane sugar; 3 teaspoons Vanilla bean paste; as needed Pink himalayan salt flakes; 35 g Cocoa powder; 280 g All purpose flour; 2 Egg yolk; 200 g Brown sugar; 100 g Unsalted butter; 220 g Single cream; 1 teaspoon Pink himalayan salt flakes

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Salted Caramel Chocolate Tart

Tenina Holder

Posted May 8, 2020 (Last updated April 29, 2022)

Serves

Total Time

2hrs 30mins

Calories

478

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!

Ingredients

Butter150 gcubed
Water15 giced
Dark chocolate200 gbroken up
Nutsas neededchopped
Raw cane sugar65 g
Vanilla bean paste3 teaspoons
Pink himalayan salt flakesas needed
Cocoa powder35 g
All purpose flour280 g
Egg yolk2
Brown sugar200 g
Unsalted butter100 g
Single cream220 g
Pink himalayan salt flakes1 teaspoon

Method

1. To prepare the pastry: Add raw cane sugar to the TM bowl
2. Mill with MC on - 10 sec, speed 10
3. Then add butter, vanilla bean paste, pink Himalayan salt flakes, cocoa powder, all purpose flour, egg yolk and water
4. Blend with MC on - 6 sec, speed 6
5. Scrape down sides of TM5 bowl
6. Blend again with MC on - 6 sec, speed 6
7. Scrape down sides of TM5 bowl
8. Tip onto floured Silpat mat and bring together with hands
9. Form into flat disc
10. Wrap and refrigerate for 30 minutes
11. Pre-heat oven - 180°C
12. Roll pastry slightly larger than the tin you are using (flat tin with removable base is ideal)
13. Cover a clean pie dish with parchment paper
14. Fill with pie weights
15. Bake - 15 min, 180°C
16. Remove pie weights and parchment paper
17. Bake until base is crisp - 5 min, 180°C
18. Cool completely on round wire rack
19. To make salted caramel: Add brown sugar, unsalted butter and vanilla bean paste to the TM bowl
20. Cook - 8 min, 60°C, speed 2
21. Add cream
22. Cook - 20 min, Varoma, speed 2
23. Add salt and taste. Adjust salt 1 small pinch at a time until you are happy with saltiness
24. Pour into baked tart shell
25. Refrigerate in fridge until set
26. To make the ganache: Add dark chocolate, single cream and vanilla bean paste to the TM bowl
27. Cook - 4 min, 60°C, speed 1
28. Scrape down sides of TM5 bowl
29. Pour onto Salted Caramel layer
30. Garnish with nuts
31. Refrigerate in fridge until set
32. Bring to room temperature before serving in slivers with unsweetened whipping cream

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