Chocolate and Salted Caramel Tart

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Chocolate and Salted Caramel Tart

Chocolate and Salted Caramel Tart

A wonderfully rich, decadent tart.


Serves 8

1 quantity pâte sucrée or pâte sablée
Extra flour, to dust

For the salted caramel
150g caster sugar
65ml double cream
20g unsalted butter
¼ tsp flaked sea salt

For the chocolate filling
300ml double cream
50g caster sugar
275g good quality dark chocolate, minimum 60% cocoa solids
3 eggs, plus 2 extra yolks
You will need a 24cm loose-based flan tin (or ring)


  1. Roll out the chilled pastry on a lightly floured surface to a 3mm thickness and use to line the loose-based flan tin or flan ring set on a baking sheet. Cover with cling film and chill in the fridge until very firm to the touch, 20–30 minutes. Meanwhile, heat the oven to 190°C/gas mark 5.
  2. Blind bake the pastry case for 15–20 minutes, ensuring that the paper is pushed well into the corners of the pastry and the excess is folded over the edge of the pastry case, to help prevent the pastry from browning. Remove the beans and paper, taking care as the pastry will still be very soft, and bake for a further 5 minutes, or until the pastry is cooked through. Leave to cool briefly, then release the pastry from the tin or ring (or it will stick as it cools) and place on a baking sheet. Reduce the oven temperature to 150°C/gas mark 2.
  3. To make the salted caramel, sprinkle the sugar over the base of a large saucepan; ideally the sugar should be no thicker than a few millimetres to ensure quick and even colouring. Place the pan over a low to medium heat and leave undisturbed as the sugar starts to melt at the edges. As more sugar melts and takes on colour, carefully swirl the pan to encourage even browning; you may need to use a wooden spoon or heatproof spatula to redistribute the unmelted sugar to the outside edges.
  4. When all the sugar has melted, leave on the heat until the caramel has taken on a deep golden colour then, acting swiftly, pour in the cream, taking care as it will splutter and spit. Add the butter and sea salt. Allow to cool briefly before tasting and adding more salt if necessary. Set aside.
  5. To make the filling, bring the cream and sugar to a simmer in medium saucepan over a medium heat. Break the chocolate into a heatproof bowl, in small pieces. Pour the hot cream over the chocolate and stir until completely melted, then continue to stir until the mixture is shiny and glossy.
  6. In a separate bowl, beat the whole eggs and yolks well with a fork and pass through a sieve into the chocolate mixture. Stir well, add two thirds of the salted caramel and continue stirring to fully incorporate.
  7. Carefully pour the filling into the pastry case. In a swirling motion, pour the remaining salted caramel over the filling and use a small spoon to create a lightly marbled effect. Bake in the lower third of the oven for 15–20 minutes until softly set; it should have a uniform wobble; it will set more on cooling.
  8. Remove the tart from the oven and allow to cool completely before serving at room temperature.

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