Salted Caramel & Chocolate Tart

Name: Salted Caramel & Chocolate Tart
Yield: Serves 10–12
Ingredients: 50 g (1¾ oz/¼ cup) caster (superfine) sugar; 1 quantity of Sweet Shortcrust Pastry, with 1 tsp vanilla bean paste added; 150 ml (5 fl oz/scant ⅔ cup) double (heavy) cream; 100 ml (3½ fl oz/generous ⅓ cup) water; ½ tsp vanilla bean paste; 15 g (½ oz/1 tbsp) unsalted butter; 2 eggs; pinch of sea salt, plus extra for sprinkling; 150 g (5½ oz) dark chocolate, broken into small pieces; 200 g (7 oz) milk chocolate, broken into small pieces; 150 ml (5 fl oz/scant ⅔ cup) milk; 200 ml (7 fl oz/generous ¾ cup) double (heavy) cream; 40 g (1½ oz) milk or dark chocolate; sprinkles; cocoa powder, for dusting

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Soulful Baker

By Julie Jones

Published 2017

About

Soft and luxurious, this chocolate tart is a real treat and one I usually reserve for the adults. The layer of the salted caramel only adds to the luxury. It does, however, need a bit of forward planning as the chocolate layer needs plenty of time to set in the fridge prior to slicing.

Ingredients

Pastry

1 quantity of Sweet Shortcrust Pastry, with 1 tsp vanilla bean paste added

Pie
Vegetarian

Method

Make, line and blind bake your pastry as instructed. Leave the pastry to cool completely, then trim off any excess, leaving the finished pastry case (shell) in the tin (pan).

Now, make the salted caramel layer. Rest a pastry brush in a cup of water. Pour the sugar into a heavy-based pan and add the water. Stir until the sugar has dissolved, then set ov