Chocolate and salted caramel tart
(from Elyce123’s recipe box)
Source: delicious. April 2004
Prep time: 60 minutes
Cook time: 30 minutes
Serves 12 people
Categories: April
Ingredients
- 350g plain flour
- 75g icing sugar
- 125g unsalted butter, plus 200g diced, cold
- 2 eggs
- 45g glucose syrup
- 275g golden caster sugar
- 550ml double cream
- 1 level tsp rock salt
- 3 tbsp clear honey
- 350g dark chocolate, minimum 60% cocoa solids, chopped
Directions
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To make the pastry, sift together the flour and icing sugar and cut the 125g butter into chunks. Place in a food processor and process, adding in the eggs at the end, until a dough firms. Roll out the pastry using quite a lot of flour as it can stick easily. Use to line a 29cm loose-bottomed tart tin. (This sweet pastry shrinks a lot, so when you place the pastry in the tin, make sure it reaches high up the sides.) Chill in the fridge for about 30 minutes. Preheat the oven to 180˚C/fan 160˚C/gas 4.
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Blind-bake the pastry by lining it with greaseproof paper, filling with baking beans and cooking for about 15-20 minutes. Remove the beans and paper and continue to cook the pastry case for a further 10 minutes or until it is lightly golden in colour. Remove from the oven and leave to cool.
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To make the caramel, pour the glucose syrup into a large saucepan (this is important as the mixture will increase in volume later) and bring to the boil. Gradually add the sugar, stir and continue to cook until the suagr has started to caramelise and turned golden brown.
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At the same time, in a separate saucepan, bring 150ml of the cream and the salt to the boil. Remove the caramel from the heat and very carefully add the cream to the caramel – be careful as the mixture can rise rapidly in the saucepan.
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Stir carefully over a low heat with a wooden spoon until smooth. Remove from the heat, add 25g diced butter and stir before pouring into the cooled pastry case.
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To make the topping, bring the remaining cream and honey just to the boil and pour over the chopped chocolate. Mix carefully with a spatula, working from the centre outwards. Once the mixture has cooled a little add the remaining butter and stir gently until the mixture is smooth. Pour on top of the caramel and leave in a cool place for about 4-6 hours.