Salted Caramel Chocolate Tart


Flakey butter pastry topped with a layer of caramel and silky dark chocolate ganache makes this a truly special combination of flavours and textures.

Salted Caramel Chocolate Tart


For the pastry (makes more than you need, can be frozen for another day)

250g plain flour

60g Tate & Lyle icing sugar

125g unsalted butter, cold and cubed

2 large egg yolks

2-4 tbsp ice water

For the caramel

90g Tate & Lyle light brown sugar

60g unsalted butter

120g Lyle’s Golden Syrup

70ml double cream, at room temperature

2 large pinches of salt

For the chocolate ganache

400ml double cream

200g good quality 72% dark chocolate, chopped or broken into small chunks




For the pastry 


  1. Place the flour and Tate & Lyle icing sugar into a bowl or food processor and pulse or mix to combine. Add in the cold cubed butter and rub or pulse again until the mixture resembles fine breadcrumbs. Tip in the egg yolks and pulse until just combined. Add in the ice water one tablespoon at a time and mix/pulse until the dough starts to come together.
  2. Tip the mixture out onto a clean work surface and squeeze together to form a dough. Shape into two discs, wrap in clingfilm and chill for at least 30 minutes.
  3. Once chilled, roll out one disc between two sheets of parchment about 2” larger than your tin (I used a 20cm loose-bottomed fluted tart tin) and it use to line the tin, pressing into the creases. Use a sharp knife to cut off any excess pastry, prick the base with a fork then return to the fridge to chill for another 30 minutes.
  4. When ready to bake, preheat the oven to 170C/320F, then bake the tart for 20-25 minutes until golden and biscuity. Remove from the oven and leave to cool for about 15 minutes before bringing it all together.


For the ganache 


  1. Place the chocolate in a large bowl, then set aside.
  2. Heat the cream until almost boiling. Pour over the chocolate and leave to sit for a couple of minutes
  3. Stir the mixture and watch the magic happen! Once the mixture is fully combined, leave the ganache to cool down to a loose room temperature before using.


For the caramel


  1. Add the butter, Tate & Lyle brown sugar and golden syrup and cook over medium heat until melted and golden.