This all seems a bit complicated, but it’s worth it. Probably my most popular dessert. I usually serve it with poached strawberries and cream, and some sugarwork.
You will need a 22cm fluted tart tin with a removable base for this recipe
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Passive Time | 1-2 hours |
| Servings |
servings
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Ingredients
FOR THE PASTRY
- 85 g salted butter
- 35 g icing sugar
- 1 egg yolk
- 140 g plain flour
- 35 g cocoa powder
FOR THE FILLING
- 300-400 g jar thick salted caramel or dulce con leche
- 230 g dark chocolate 55% recommended
- 310 ml whole milk
- 1 tsp vanilla extract
- 1/2 tsp sea salt flakes
Ingredients
FOR THE PASTRY
FOR THE FILLING
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Instructions
FOR THE PASTRY
- Pulse the butter and icing sugar in a food processor for 10 seconds until mixed. Add the egg and qhizz for 30 seconds. Add the flour and cocoa powder and pulse until the dough just comes together. Place into a bowl and lightly knead for a few seconds. Flatten into a disk, clingfilm and rest for 30 minutes at room temperature.
- Roll out and press the dough into the tart tin, trimming the rim. Place in the freezer for 30 minutes.
- Heat the oven to 200C/180C fan/Gas 6. Line the pastry with parchment and baking beads and blind bake for 15 minutes. Remove the beads and parchment, and bake a further 5 minutes. Allow to cool.
- Sprinkle lightly with sea salt flakes.
FOR THE FILLING
- Microwave the dulce con leche or caramel, then pour over the cooled tart base. Allow to set in the fridge.
- Reduce the oven to 150C/130C fan/Gas 2. Bake the tart for 20 minutes. Turn off the oven and leave the tart inside with the door closed for 25 minutes. Take out and leave to cool completely.
Recipe Notes
Use 55-70% dark chocolate, no higher, other wise it gets too bitter.
The pastry is great to work with. If you don’t manage to get it into the tart tin in one piece, patch it up, it’ll be fine. Freezing it before blind baking makes it less likely to shrink and split.
Leaving the tart in the oven to cool makes it less likely to crack.
You can briefly blowtorch the surface before serving to give a nice gloss.
If using a 26cm tart tin (16-18 slices) then increase quantities by 50%.