Salted Caramel and Chocolate Tart
Decadent salted caramel and chocolate ganache tart

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Salted Caramel and Chocolate Tart

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Adjust Servings:
Sweet Pastry
250g Plain flour extra for dusting
125g Unsalted butter cut into cubes, kept in the fridge until the last moment
50g Icing sugar
1 Egg beaten egg
splash of Milk
Caramel Filling
100g Unsalted butter
200g Brown sugar
2 cans / 395g each Condensed milk
3tsp Salt flakes
Chocolate Ganache
150g Plain cooking chocolate
80ml Double cream
sprinkling Salt flakes
  • Serves 14
  • Medium


  • Sweet Pastry

  • Caramel Filling

  • Chocolate Ganache



Salted caramel and chocolate tart

Making this recipe for the salted caramel and chocolate tart is possible with a biscuit and butter base. I’m not too keen on this type of base, so I am going with a sweet pastry base. The caramel is an easy version to make using condensed milk, with no risk of crystallisation. The topping is a chocolate ganache that is soft and melds into the caramel with every bite. This is decadent and luxurious, yet straight forward to make.  This tart should last, as it is very rich and a large slice may be too much to handle!

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45 minutes, including rest time

Making the pastry

Sieve the flour and icing sugar into a large mixing bowl. Take the butter from the fridge and add to the flour and icing sugar. Using a knife (ideally kept in the fridge) continue to chop the butter into the flour and icing sugar mixture as quickly as possible. Once it is too small to chop, use your fingers to gently work the butter into smaller and smaller pieces - we are aiming for a mixture that resembles breadcrumbs. You can shake the bowl up and down gently and the large pieces will move to the top of the mixture so that you can catch all the large bits which may be hiding.
Add the mixed egg to the mixture and start to bring together. Finally add just enough to milk so that it all comes together nicely.
Gather the pastry into a ball and put onto a floured surface and roll into a rough disk and then cover in cling film and refrigerate for around 30 minutes.


Making the case

Use a smidgen of butter or vegetable oil on a bit of kitchen paper and run it around the tin to help with removal.
Remove pastry and turn onto a floured surface. We are aiming for a disk of pastry about the thickness of a pound coin or 4 - 5mm and a ideally about an inch or so of overhang from a 25cm/ 10inch loose bottomed tart tray. Working as quickly as possible with a floured rolling pin, always rolling in the same direction and rotating the pastry the same amount each time we should end up with a suitable disk.
Gently roll the pastry back over the pin and use it to lift the disk up and over the tart tin. Starting from one side, lift the edge up and ease it down so that the pastry is flush against the tray edge, continue to work your way around until everything is flush. Use a bit of excess pastry and roll into a ball and use this to press the pastry against the edges so that there are no gaps. Use a fork to prick some holes across the base of the pastry case.
Run a sharp knife carefully around the edge to remove any excess pastry (this can be either frozen or used to make jam tarts!) then pop it into the freezer for up to 30 minutes.

25 minutes

Baking the case

Cut a suitably large bit of greaseproof paper and scrunch into a ball, then unwrap and lay it over the pastry and either use lentils, rice or ceramic beads to weight it down.
Put into the oven for 15 minutes, then remove the beads and paper and finish in the oven for another 10 minutes or so, until golden brown and firm.


Making the caramel

Turn the oven down to 160C/ 140C fan
Over a medium heat, melt the butter in a thick bottomed saucepan and slowly add the sugar, stirring the entire time.
As soon as it starts to bubble, add in the condensed milk and continue to whisk whilst doing so until you start to see steam rise from the liquid, at which point remove from the heat.
Add salt, adjusting for taste and then pour into the tart case.


Baking the caramel with the tart

Put the tart into the oven and bake for around 15 minutes so that the caramel surface starts to turn golden and develops a skin.
Once it has done so yet still keeps a bit a of jiggle in the middle, remove and leave to cool on a wire rack.


Chocolate ganache topping

Bring a double boiler or saucepan to the boil and put the chocolate into a bowl over the saucepan and gently stir whilst it melts. As it melts slowly add the cream, combining the two the whole time.
Put aside to cool a little bit and then pour over the cooled caramel tart.
Either smooth the top (easier while slightly warmer) or make swirls (easier as it's cooling) into the choclate.
Sprinkle with some sea salt flakes and put into the fridge a final time to firm up.
Remove and ideally serve at room temperature! Enjoy!!


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