This recipe is based on a recipe from a friend who tore it out of a magazine in Australia (which sadly I don’t recall the name of). I didn’t make it for a long time as I was worried that making caramel sounded a bit too much like hardwork. I finally decided to give it a go for a dinner party in August, as I wanted something that would impress. The results did indeed impress (in fact I have to say I was quite impressed myself with how great it looked and tasted) and it turns out, the caramel was pretty easy to make.
Salted caramel appears to be very much “on trend” too- every restaurant menu I see these days seems to be offering salted caramel tart/ice-cream/brownie etc. on a recent trip to France, I noted that salted caramel butter has been around in Breton cooking for years and the salty sweetness of the caramel in this recipe goes exquisitely with the French origins of this rich (it’s very rich!) chocolate base. One word of warning though (particularly the first time you make this) don’t over salt it- you can’t come back from that. If its under salted, just rename it chocolate caramel tart and no – one is any the wiser. Over salt it though, and you’ll know all about it!
Small milk pan
Glass heatproof bowl
1 quantity Chocolate Pastry to fill a 30 cm loose bottomed tart tin (if you use a slightly smaller one, that’s fine, just note you may need slightly less caramel. I have ,add this using a 26 cm tart tin and the quantities were fine)
220g castor sugar+2 extra tablespoons
125g salted butter
80ml single cream
175g dark chocolate (at least 75% cocoa solids)
375ml double cream
2 eggs beaten
Pinch of sea salt
1. When your pastry case is prepped (see above), start making the caramel
2. Pour the sugar into the saucepan together with 80ml of water, stir over a medium heat until the sugar has dissolved
3. Allow the sugar to simmer for 15 minutes, without stirring, until it starts to colour
4. Add the butter (chopped) to the hot sugar and simmer for 5 more minutes until golden
5. Remove the pan from the heat and stir in half the single cream and cool for 2 minutes. Then stir in the rest of the cream and a pinch of sea salt (taste the caramel for saltiness and err on the side of less is more!!)
6. Pour the caramel into the tart case and leave to cool whilst you make the chocolate filling
7. Heat the double cream in a pan until just below boiling. Whilst it is heating, break up the chocolate into a glass bowl with the 2 tablespoons of sugar.
8. Pour the warm cream over the chocolate and whisk until smooth and the chocolate has melted
9. Beat the eggs into the chocolate mixture
10. Pour the chocolate mixture into the tart case (note, the caramel will still be liquid and therefore may mix with the chocolate). Level off the chocolate so that it covers the caramel using a palette knife or spatula. Try to ensure none of the caramel is showing through
11. Pop in the oven for 30 minutes at 160C or until the tart is just set in the centre.
12. Allow to cool and then serve dusted with either cocoa powder or icing sugar, with raspberries and mint leaves
Ready to serve up!