Community Recipe: Salted Caramel And Chocolate Tart


This Community Recipe was uploaded by the user ellieholland.

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My obsession with salted caramel-based desserts is growing everyday. This is a new and improved recipe adapted from my Jack Daniels Caramel Tart- less alcohol, more salted caramel and more chocolate!


  • 1 tsp Vanilla extract
  • 4 small squares White chocolate
  • 400 g Dark chocolate
  • 190 g Plain flour
  • 50 g Caster sugar
  • 350 ml Double cream
  • 1 Medium Egg
  • 50 g Butter
  • 1 Large pinch Sea salt flakes
  • 1 tbsp Golden syrup
  • 125 g Unsalted butter
Make the pastry!

Step 1

Make The Pastry!

Pre-heat the oven to 150 degrees. In a bowl, rub the flour and butter with your fingertips to make breadcrumbs. Add the sugar and then, using a fork, whisk in the egg, until a dough is formed. Sprinkle some flour on a work surface and roll out the dough so that it fits a loose-bottomed 20-23cm tart tin. Trim any loose edges and prick the base with a fork. Line with some baking parchment and fill with baking beans. Bake for 20 minutes. Then, carefully remove the beans and parchment and bake for another 5-10 minutes. You’re aiming for a golden brown.

Prepare the filling!

Step 2

Prepare The Filling!

Once the tart is cool, gently bring the double cream, golden syrup, vanilla extract and sugar to the boil in a saucepan. With the cream mixture still hot, whisk in the chocolate and sea salt flakes until all is melted and combined. I’d recommend whisking for about 3 minutes so that it becomes thicker. Pour into the pastry base.

Leave to set!

Step 3

Leave To Set!

Allow the tart to cool at room temperature, and then pop in the fridge for at least 2 hours. Before serving, melt some white chocolate in a bowl in the microwave in 30 second bursts. Spoon into a piping bag and drizzle over the tart.

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