I had it on my mind for a while to make a chocolate tart. I saw a recipe in a Waitrose magazine and it gave me cravings so bad I had to make it. Had to.
So one happy evening I made one. And then switched on the TV (on catch-up) to see the amateur bakers in the Great British Bake Off making the same! Well, their versions were far more fancy than mine. They had all manner of lovely toppings and fillings. Mine was just chocolate, and I was just happy that the pastry didn’t collapse in the tin.
Then I decided to tweak it. Hmmm, I thought, what would make this delicious-looking chocolate tart even better? The answer: salted caramel.
We ate it for Sunday dessert and had leftovers all week long. Mmmm.
Now, mine doesn’t look as great as the ones on the TV. See those bubbles in the caramel layer? That was because I poured it on when the tart was chilled, not warm. However, it was baked with love.
Here’s how I made it.
Chocolate and salted caramel tart
- 10-inch loose-based tart tin
- 140g unsalted butter, slightly softened
- 90 caster sugar
- 1 egg
- 30g cocoa powder
- 250g plain flour
- 300g dark chocolate (70 % cocoa), roughly chopped
- 125ml whole milk
- 200ml whipping cream
- 2 eggs, beaten
Salted caramel topping
- 200g granulated sugar
- 85g salted butter, softened
- 120ml double cream, at room temperature
- 1 tsp salt
- Preheat oven to 180C.
- Make the pastry. In a food processor, add the flour, cocoa, and chopped butter. Pulse until combined into a breadcrumb texture. Then add the egg, and pulse again until it starts to form a ball. Tip it out onto a clean work surface and bring it into a ball. Flatten into a disc, wrap in cling film, and chill for 30 minutes.
- Shape the pastry. Take the pastry from the fridge and remove the cling film. Roll it into a disc about 3mm thick and big enough to fit the tart tin. (I do this by putting it between two bits of greaseproof paper, but you could use cling film or flour if you preferred.) Drape the pastry over the rolling pin then unroll over the tin. Gently ease the pastry down so it is well in the corners of the tin. Use a knife or a ball of leftover pastry to press into the flutes. Trim the excess neatly. Chill for 10 minutes.
- Blind-bake the pastry. Line the pastry case with foil or baking paper, and fill with baking beans or rice. Place in the preheated oven for 15 minutes, then remove the beans/rice and foil/paper and cook a further 5 minutes. Remove from the oven and turn the oven down to 140C.
- Make the filling. Place the broken up chocolate in a large bowl. Heat the cream and milk on the hob until it reaches boiling point. Pour the milk and cream over the chocolate and whisk well until all the chocolate has melted. Then add the beaten eggs and whisk again until smooth.
- Pour the filling into the pastry case and return to the oven. Cook for 25 minutes until just set.
- Make the salted caramel while the tart is cooking. Heat the sugar in a saucepan over a medium heat, stirring continuously. When completely melted, add the butter. As it bubbles, continue stirring for 1-2 minutes until the butter has completely melted. Add the cream, and boil for 1 minute. Remove from the heat and add the salt.
- Remove the tart from the oven. Let the tart and caramel cool for 15 minutes, then pour the caramel over the top, taking care not to let it spill over.
- Chill for at least 2 hours, then serve. You can dot the top with flecks of sea salt, if you like.