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Salted Caramel Chocolate Tart

  Rating 0.0

Prep

50 mins

Bake

20-25 mins

Serves

12

Difficulty

Medium

About

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

made using

Icing Sugar

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Instructions
Ingredients
Reviews

For the pastry

Step 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.

Step 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.

Step 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.

Step 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

Step 1

Place the chocolate in a large bowl, then set aside.

Step 2

Heat the cream until almost boiling. Pour over the chocolate and leave to sit for a couple of minutes

Step 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

Step 1

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

Ingredients – 5 items

Serving

1

For the pastry

Flour

Plain flour

250 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

60 g
Butter

Cold unsalted butter, cubed

125 g
Eggs

Large egg yolk

2
Water

Water

2-4 tbsp

For the caramel

Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Soft Sugar

90 g
Butter

Unsalted butter

60 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

120 g
Cream

Double cream

room temperature

70 ml
Salt-table

Pinch of salt

2

For the chocolate ganache

Cream

Double cream

400 ml
Chocolate

Dark chocolate

chopped or broken into small chunks

200 g

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