Chocolate and Salted Caramel Tart
A community recipe by ClabbyNot tested or verified by Nigella.com
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Pastry: Sift together flour and icing sugar and cut the butter into chunks. Place in a food processor and process, adding in the eggs at the end, until a dough forms. 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 sweey 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 30mins. Preheat the oven to 180C/fan160C/gas 4. Blind-bake the pastry by lining it with greaseproof paper, filling with baking beans and cooking for about 15-20mins. Remove the beans and paper and continue to cook the pastry case for a further 10mins or until it is a light golden colour. Remove from the oven and leave to cool. 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 sugar has started to brown. At the same time, in a separate saucepan bring the cream and 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. Stir carefully over a low heat with a wooden spoon until smooth. Remove from the heat, add the diced butter and stir before pouring into the cooled pastry case. Topping: Bring the 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 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.
Pastry: Sift together flour and confectioners' sugar and cut the butter into chunks. Place in a food processor and process, adding in the eggs at the end, until a dough forms. 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 sweey 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 30mins. Preheat the oven to 180C/fan160C/gas 4. Blind-bake the pastry by lining it with greaseproof paper, filling with baking beans and cooking for about 15-20mins. Remove the beans and paper and continue to cook the pastry case for a further 10mins or until it is a light golden colour. Remove from the oven and leave to cool. 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 sugar has started to brown. At the same time, in a separate saucepan bring the cream and 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. Stir carefully over a low heat with a wooden spoon until smooth. Remove from the heat, add the diced butter and stir before pouring into the cooled pastry case. Topping: Bring the 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 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.
Introduction
By L'Artisan du Chocolat Article found in Delicious magazine
By L'Artisan du Chocolat Article found in Delicious magazine
Ingredients
Serves: 12-14
Metric
Cups
For the Pastry
- 350 grams plain flour
- 75 grams icing sugar
- 125 grams unsalted butter
- 2 medium eggs
For the Caramel
- 45 grams glucose syrup
- 275 grams golden caster sugar
- 150 millilitres double cream
- 1 teaspoon powdered rock salt
- 25 grams unsalted butter
For the Topping
- 400 millilitres double cream
- 3 tablespoons honey
- 350 grams dark chocolate
- 175 grams unsalted butter (diced)
For the Pastry
- 12 ounces all-purpose flour
- 3 ounces confectioners' sugar
- 4 ounces unsalted butter
- 2 medium eggs
For the Caramel
- 2 ounces glucose syrup
- 10 ounces superfine sugar
- 5¼ fluid ounces heavy cream
- 1 teaspoon powdered rock salt
- 1 ounce unsalted butter
For the Topping
- 14 fluid ounces heavy cream
- 3 tablespoons honey
- 12 ounces bittersweet chocolate
- 6 ounces unsalted butter (diced)
Method
Chocolate and Salted Caramel Tart is a community recipe submitted by Clabby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by lizday1 on 11th January 2014
Show more commentsThank you, so easy to follow and made a great salted caramel! Bride came to kitchen, grabbed a slice, paused for the only time in her busy happy day, ending the day....took a bite, wow, that is magnificent! Big smile as she left the kitchen with a big chunk!