Chocolate Salted Caramel Tart Recipe

By Recipes by Carina · 120 min

Ingredients

Instructions

1. Beat the 113g butter and 60g icing sugar until well combined. Add the two egg yolks and mix again.
2. Sift in the 185g flour and 60g cocoa powder and mix until crumbly but clumps when pressed.
3. Press into a tart pan so the base and sides are evenly covered. Prick all over with a fork and bake at 180C (350F) for 15 minutes. Cool on a wire rack.
4. Put 450g sugar, 190ml glucose syrup and 60ml water in a medium pot. Heat over medium-high heat for 10-20 minutes until light amber. Do not stir.
5. Add 85g butter, 375ml cream and 5ml vanilla extract. Wait for the bubbling to calm, then stir. Keep cooking 10-15 minutes until darker and thicker.
6. Cool a few minutes until the bubbles settle, pour into the cooled base, and refrigerate for at least 2 hours to set.
7. Heat 80ml cream over medium heat until just simmering, without boiling. Pour over 100g finely chopped dark chocolate, leave to melt a few minutes, then stir until completely smooth.
8. Pour the ganache over the set caramel and leave for an hour to set. Sprinkle with flaky sea salt, slice and serve.

Summarized from Recipes by Carina's video. Watch it for the details.

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