Caramel Chocolate Tart (Printable Recipe)
Chocolate pastry that’s crisp, caramel that’s smooth, lush ganache, and a salty bite for chocolate fans.
# Ingredients You'll Need:
→ Chocolate Pastry Base
01 -
60 g milk, straight from the fridge (any you like)
02 -
120 g cold unsalted butter, diced and stuck in the freezer for half an hour
03 -
1/4 teaspoon fine salt
04 -
40 g superfine sugar
05 -
30 g cocoa powder
06 -
185 g plain (all-purpose) flour
→ Caramel Filling
07 -
1 teaspoon fine salt
08 -
1 teaspoon vanilla paste or a splash of vanilla extract
09 -
350 ml double cream, heated
10 -
60 g unsalted butter
11 -
200 g superfine sugar
→ Chocolate Topping
12 -
300 ml double cream
13 -
250 g dark chocolate, chopped up
→ Final Flourish
14 -
Flaky salt flakes, for a salty crunch on top
15 -
Cocoa powder, to dust on just before digging in
# Steps to Follow:
01 -
Toss salt, sugar, cocoa, and flour into your mixing bowl or food processor and stir them together until they're mixed up well.
02 -
Mix the butter cubes into the dry mix until it all starts to look crumbly and sandy.
03 -
Pour the cold milk in and only stir until it holds together. Pat it into a thick pancake, wrap with plastic, and chill in the fridge for at least three hours.
04 -
Take out the cold dough and roll it flat, about 3 mm thick. Lay it in a 25 cm pan, cut extra edges, then poke the base with a fork. Pop back in the fridge for another half hour.
05 -
Set oven to 170°C fan or 190°C regular. Lay baking paper onto the crust, put in baking beans or weights, and bake for 20 minutes. Take out the weights and give it 15 minutes more until it's crisp. Let it cool off all the way.
06 -
Melt sugar in a pot on medium heat, swirling every now and then till it turns gold. Toss in butter, then slowly whisk in warm cream, vanilla, and salt. Keep whisking till everything's smooth.
07 -
Let your caramel cool down for a couple of minutes, pour over the cooled crust, and chill it until it's firmed up.
08 -
Gently heat the cream in a pot so it's steamy but not boiling. Pour it right over the broken-up chocolate. Leave it a minute, then stir until there are no lumps left.
09 -
Pour ganache over the solid caramel layer. Shake the pan a little to even it out. Chill again till the top is nice and set.
10 -
Sift cocoa powder over the top right before you slice it, and finish with a sprinkle of flaky salt for that pop.
# Extra Tips:
01 -
Want a glossier ganache? Give it a quick blend with a stick blender once stirred.
02 -
Both the caramel and base need to be totally cooled down before stacking on the next part. It'll keep things crisp.