Salted caramel… (oh my goodness) ♥♥♥ literally the best thing in the world ever, especially with chocolate.
Salted caramel and chocolate are 2 of my favourite things ever ever so I really wanted to make this tart. I don’t often make them as pastry isn’t one of my number 1 strong points so I was so happy when this recipe worked out perfectly (I would have been very sad if I wasn’t able to eat this).
As I am a massive chocoholic adding cocoa powder to the pastry dough makes this dessert even more indulgent and delicious. The caramel is firm so you can cut into the tart and it keeps its shape but as you bite into it it is soft and gooey and the salt makes your mouth water.
This is a perfect dessert that is not too tricky to make and is something everyone is going to love love love, I promise!- if they don’t they’re mad.
(for the pastry)
- 165g unsalted butter
- 70g icing sugar
- 35g cocoa powder
- 180g plain flour
- 2 egg yolks
- 1 1/2 tsp. vanilla extract
(for the caramel)
- 3/4 of a 397g tin carnation caramel
- 1/2 tsp. salt
(for the chocolate layer)
- 150g milk chocolate
- 120g double cream
- Decorations (I used chocolate curls, chopped up fudge pieces and a sprinkle of salt)
- First you need to make the pastry crust. Cut up the butter into cubes and place them into a large mixing bowl. Add in the flour and with your fingers rub them both together until they resemble buttery breadcrumbs.
- Pour in the icing sugar and cocoa powder and mix them into the breadcrumb mixture until everything is combined and looks dark brown.
- Separate the egg yolks and pour them into the mixing bowl along with the vanilla essence then mix them into the breadcrumb mixture with a fork so everything is combined and a soft, slightly wet dough is formed.
- Tip the pastry dough out onto a work surface and with your hands form the dough into a flat disk shape.
- Wrap this dough in clingfilm and place it in the fridge to chill for an hour or 2.
- Once the dough is chilled remove from the fridge and on a slightly floured work surface roll it out into a circle that is marginally bigger than the pastry tin (you’ll need a 9 inch tin). The dough should be about 1/4 inch thick.
- Wrap the dough around the rolling pin and fold it out into the pastry tin. With your fingers push the dough into the bottom and the sides of the tin (there will be a bit of excess of pastry that will hang over the edge of the tin, I kept this on and removed it after I baked the pastry).
- Place the pastry tin into the fridge and leave it to chill again for 30 mins.
- Preheat the oven to gas mark 4, 180°C electric or 160°C fan oven. Remove the pastry from the fridge and prick it all over with a fork.
- Place the pastry onto the middle shelf of the preheated oven and bake for about 25 mins (may be 5 mins longer or shorter depending on your oven).
- Once baked, remove from the oven and leave on the side to completely cool. I noticed that some of the excess pastry fell off onto the bottom of the oven when I baked it, so if you don’t want this you could remove it before hand. Not all of it fell off though, I still had to remove some afterwards, once it was cool, to make the edge of the pastry all level and neat.
- For the caramel filling I just mixed 3/4 tin of carnation caramel and the salt in a bowl until the mixture was smooth and slightly runny. You can of course make your own caramel at this step.
- Pour the caramel into the pastry case and then place this back in the fridge once again to chill for 30 mins.
- Meanwhile to make the chocolate topping, warm up the double cream in a pan over a low heat.
- Break up the chocolate and add it to the cream and stir with a spoon until all the chocolate is melted and the mixture is all combined.
- Remove the tart from the fridge and pour the chocolate mix over the salted caramel making sure it is all poured evenly.
- Add any toppings you wish and then place the tart back in the fridge to chill one last time for about an hour. Cut the tart up and enjoy a slice (or more).
(I based this recipe on one by browneyedbaker but I edited it a bit to make it my own)