Salted Caramel Tart

Categories: Desserts, Latest Products Tag: Chocolate

This chocolate salted caramel tart is delicious!

A buttery crust, smooth salty caramel and chocolate ganache, perfect combo.

Dare to try the sweet, the salty and also the bitter within the same time!

Ingredients

• Pastry - Flour: 

  1 1/4 cups = 160 gr

• Pastry - Ground Almonds: 

  1/4 cups = 30 gr

• Pastry - Cocoa Powder: 

  1/4 cups = 30 gr

• Pastry - Sugar: 

  1/4 cups = 50 gr

• Pastry - Butter: 

  110 gr

• Pastry - Egg: 

  1

• Pastry - Salt: 

  1/4 tsp

• Pastry - Water: 

  1-2 tbsp

• Caramel - Sugar: 

  1 1/2 cups = 300 gr

• Caramel - Water: 

  1/2 cups = 125 ml

• Caramel - Heavy Cream: 

  1/2 cup = 120 gr

• Caramel - Butter: 

  70 gr

• Caramel - Salt: 

  1 tsp

• Ganache - Chocolate: 

  120 gr

• Ganache - Heavy Cream: 

  120 gr

Directions

Lovely day ahead of us ~ baking together!

Pastry Tart:

1. In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt. 
2. Incorporate butter, add the egg and vanilla extract then mix them in.
3. Add water and incorporate into the dough.
4. Wrap it with plastic, and refrigerate for at least 30 minutes or put it in the fridge overnight.
5. Before baking it, preheat the oven to 180 C. 
6. On o floured surface roll the dough to a circle. Lift up the rolled dough and place it on a greased 21 cm tart pan. Remove the edges and refrigerate for 30 minutes before baking.
7. Prick the dough with a fork, line a baking sheet over the dough and fill with dry beans or rice. 
8. Bake for 15 minutes, remove the weights then return to over for another 15 minutes.
9. Set aside and let it cool completely. 

Caramel: 

1. Place the sugar and water in a medium heavy bottomed saucepan over medium high heat.
2. Cook without stirring until sugar dissolves and gets a caramel color. 
3. Remove the pan and add the cream. Be careful, it will bubble a little bit. 
4. Cook for about 2 minutes stirring constantly until smooth. Remove from heat and add butter, then at last, the salt. 
5. Let the caramel cool at room temperature and pour over the chocolate crust. 
6. Place it in the fridge for about 5 hours, or overnight. 

Chocolate Ganache:

1. A few hours before serving the tart, heat the cream in a pan. When the cream just begins to boil, remove from the heat and pour over the chocolate chunks. 
2. Stir until smooth. 
3. Pour the ganache over the caramel. Spread it evenly.
4. Place back in the fridge at least one hour. 
5. Sprinkle with sea salt flakes and honey glazed nuts.

Yuhuuuu!