Salted Caramel Chocolate Tart

by

Tenina Holder

Posted May 8, 2020 (Last updated April 29, 2022)

Serves

12

Total Time

2hrs 30mins

Calories

478

This rich and divine Salted Caramel Chocolate Tart with chocolate base is a chocoholics dream dessert. Serve it in slivers...a little goes a long way!

recipe-image
    Ingredients

  • Butter icon
    Butter150 gcubed
  • Water icon
    Water15 giced
  • Dark chocolate icon
    Dark chocolate200 gbroken up
  • Nuts icon
    Nutsas neededchopped
  • Raw cane sugar icon
    Raw cane sugar65 g
  • Vanilla bean paste icon
    Vanilla bean paste3 teaspoons
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakesas needed
  • Cocoa powder icon
    Cocoa powder35 g
  • All purpose flour icon
    All purpose flour280 g
  • Egg yolk icon
    Egg yolk2
  • Brown sugar icon
    Brown sugar200 g
  • Unsalted butter icon
    Unsalted butter100 g
  • Single cream icon
    Single cream220 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 teaspoon
    Method

  • 1. To prepare the pastry: Add raw cane sugar to the TM bowl
  • 2. Mill with MC on - 10 sec, speed 10
  • 3. Then add butter, vanilla bean paste, pink Himalayan salt flakes, cocoa powder, all purpose flour, egg yolk and water
  • 4. Blend with MC on - 6 sec, speed 6
  • 5. Scrape down sides of TM5 bowl
  • 6. Blend again with MC on - 6 sec, speed 6
  • 7. Scrape down sides of TM5 bowl
  • 8. Tip onto floured Silpat mat and bring together with hands
  • 9. Form into flat disc
  • 10. Wrap and refrigerate for 30 minutes
  • 11. Pre-heat oven - 180°C
  • 12. Roll pastry slightly larger than the tin you are using (flat tin with removable base is ideal)
  • 13. Cover a clean pie dish with parchment paper
  • 14. Fill with pie weights
  • 15. Bake - 15 min, 180°C
  • 16. Remove pie weights and parchment paper
  • 17. Bake until base is crisp - 5 min, 180°C
  • 18. Cool completely on round wire rack
  • 19. To make salted caramel: Add brown sugar, unsalted butter and vanilla bean paste to the TM bowl
  • 20. Cook - 8 min, 60°C, speed 2
  • 21. Add cream
  • 22. Cook - 20 min, Varoma, speed 2
  • 23. Add salt and taste. Adjust salt 1 small pinch at a time until you are happy with saltiness
  • 24. Pour into baked tart shell
  • 25. Refrigerate in fridge until set
  • 26. To make the ganache: Add dark chocolate, single cream and vanilla bean paste to the TM bowl
  • 27. Cook - 4 min, 60°C, speed 1
  • 28. Scrape down sides of TM5 bowl
  • 29. Pour onto Salted Caramel layer
  • 30. Garnish with nuts
  • 31. Refrigerate in fridge until set
  • 32. Bring to room temperature before serving in slivers with unsweetened whipping cream

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