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SALTED CARAMEL AND CHOCOLATE TART

by ellieholland

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!

INGREDIENTS

STEP-BY-STEP-GUIDE

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!

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!

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.