Decadent Salted Caramel Chocolate Tart

A rich chocolate tart with a buttery cocoa pastry case, silky chocolate ganache filling, and a luscious salted caramel layer.

Step 1: Make the Tart Pastry

In a large bowl, combine the plain flour, cocoa powder and icing sugar.
Add the cold diced butter and rub it into the dry ingredients until the mixture resembles fine breadcrumbs.
Add the egg and cold water.
Mix until a dough forms.
Shape into a disc, wrap in cling film and chill in the refrigerator for 30 minutes.

Step 2: Blind Bake the Tart Case

Preheat the oven to 180°C (160°C fan).
Roll the chilled dough to approximately 3mm thickness.
Line a 23cm tart tin with the pastry.
Trim the edges and prick the base with a fork.
Line with baking paper and fill with baking beans or rice.
Bake for 15 minutes.
Remove the paper and baking beans.
Bake for a further 10 minutes.
Allow the tart shell to cool completely.

Step 3: Prepare the Salted Caramel

Add the caster sugar to a heavy-based saucepan over medium heat.
Allow the sugar to melt, stirring occasionally until it becomes a deep amber colour.
Carefully add the butter and stir until fully melted.
Slowly pour in the double cream while stirring continuously.
Add the sea salt and mix well.
Cook for 1 minute until smooth.
Remove from the heat and allow to cool for 10 minutes.

Step 4: Fill with Caramel

Pour the salted caramel into the cooled tart shell.
Spread evenly with a spatula.
Refrigerate for 30 minutes until slightly set.

Step 5: Make the Chocolate Ganache

Place the chopped dark chocolate into a heatproof bowl.
Heat the double cream in a saucepan until it just begins to simmer.
Pour the hot cream over the chocolate.
Leave for 2 minutes.
Add the butter.
Stir until smooth and glossy.

Step 6: Add the Ganache Layer

Remove the tart from the refrigerator.
Pour the chocolate ganache over the caramel layer.
Gently level the surface with a spatula.
Refrigerate for at least 3 hours, or until fully set.
Step 7: Decorate and Serve
Remove the tart from the refrigerator 15 minutes before serving.
Sprinkle with flaky sea salt.
Add grated dark chocolate if desired.
Slice and serve.
Serves

10-12 portions

Preparation Time
Prep: 45 minutes
Chilling: 4 hours
Baking: 25 minutes