Ingredients
For the Pastry Base
For the Salted Caramel
For the Chocolate Ganache
For Decoration (Optional)
Method
Step 1: Make the pastry
Place the 250g plain flour, 30g cocoa powder, and 50g icing sugar into a mixing bowl.
Add the 125g chilled butter.
Rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
Add the 1 egg and 1tbsp cold water.
Mix until a dough forms.
Shape into a disc, wrap, and chill for 30 minutes.
Step 2: Prepare the tart shell
Preheat the oven to 190°C (170°C fan).
Roll out the chilled pastry and line a 23cm tart tin.
Trim any excess pastry.
Prick the base with a fork.
Chill for 15 minutes.
Step 3: Blind bake
Line the pastry with baking paper and fill with baking beans.
Bake for 15 minutes.
Remove the paper and baking beans.
Return to the oven for 8 to 10 minutes until firm.
Allow the tart shell to cool completely.
Step 4: Make the salted caramel
Place the 200g caster sugar into a saucepan over medium heat.
Allow it to melt, swirling occasionally until it becomes a deep amber colour.
Carefully add the 90g butter and stir until melted.
Slowly pour in the 120ml double cream, stirring continuously.
Add the 1tsp sea salt flakes.
Cook for 1 minute until smooth.
Pour the caramel into the cooled tart shell.
Refrigerate for 30 minutes until set.
Step 5: Make the chocolate ganache
Place the 200g chopped dark chocolate in a heatproof bowl.
Heat the 180ml double cream until just simmering.
Pour the hot cream over the chocolate.
Leave for 2 minutes.
Add the 20g butter.
Stir until completely smooth and glossy.
Step 6: Assemble the tart
Pour the ganache over the chilled caramel layer.
Smooth the surface with a spatula.
Refrigerate for 2 hours or until fully set.
Step 7: Decorate and serve
Sprinkle with 1tsp sea salt flakes.
Add the 20g dark chocolate shavings if desired.
Slice and serve chilled or at cool room temperature.
Storage
Store covered in the refrigerator for up to 4 days.
Remove from the refrigerator 20 minutes before serving for the best texture and flavour.
