Salted Caramel Chocolate Tart

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
    Serves
    12
  • Calories icon
    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 updated Oct 8, 2019

Ingredients

  • Butter icon
    Butter
    150g (about ¾ cup)
  • Dark chocolate icon
    Dark chocolate
    200g (about 1⅛ cups)
  • Macadamia nuts icon
    Macadamia nuts
    as needed
  • Raw cane sugar icon
    Raw cane sugar
    65g (about 4½ tbsp)
  • Vanilla bean paste icon
    Vanilla bean paste
    3 tsp (16g)
  • Sea salt icon
    Sea salt
    1 pinch
  • Cocoa powder icon
    Cocoa powder
    35g (about ½ cup)
  • All purpose flour icon
    All purpose flour
    280g (about 2⅛ cups)
  • Egg yolk icon
    Egg yolk
    2 (40g)
  • Water icon
    Water
    15ml (1 tbsp)
  • Brown sugar icon
    Brown sugar
    200g (about 1 cup)
  • Unsalted butter icon
    Unsalted butter
    100g (about ½ cup)
  • Single cream icon
    Single cream
    220ml (1 cup)
  • Sea salt icon
    Sea salt
    1 tsp (6g)

Tools

  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon TM5 bowl
  • kCook icon Pie dish - 9"

Step preview

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