Chocolate and Salted Caramel Tart
Servings Prep Time
12servings 30minutes
Cook Time Passive Time
25minutes 1-2hours
Servings Prep Time
12servings 30minutes
Cook Time Passive Time
25minutes 1-2hours
Ingredients
FOR THE PASTRY
FOR THE FILLING
Instructions
FOR THE PASTRY
  1. 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.
  2. Roll out and press the dough into the tart tin, trimming the rim. Place in the freezer for 30 minutes.
  3. 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.
  4. Sprinkle lightly with sea salt flakes.
FOR THE FILLING
  1. Microwave the dulce con leche or caramel, then pour over the cooled tart base. Allow to set in the fridge.
  2. 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%.