When you're searching for a decadent dessert to punctuate the end of a special meal, what would be your ultimate choice? A light, feathery chocolate souffle? A rich, moussey chocolate torte? Or, maybe a wobbly chocolate fondant served straight from the oven, oozing a core of molten chocolate as soon as you dive in? Whatever you decide, chocolate is sure to feature somewhere along the line.
Chocolate says indulgence like no other ingredient, which is why it's the star turn in so many showstopping desserts. The beauty of a good-quality chocolate is that it needs very little manipulation. If you're looking for a wonderfully decadent dessert, that won't take hours in the kitchen, this salted caramel and chocolate tart is the perfect choice. A layer of salted caramel hidden under a silky, smooth chocolate ganache, encased in chocolate pastry. Heaven on a plate.
Salted caramel and chocolate tart
For the pastry
125g plain flour
25g cocoa
50g caster sugar
75g butter, cubed
2 egg yolks
1 tbsp cold water
For the caramel
225g caster sugar
55g butter
115ml double cream
1½ tsp sea salt (or to taste)
For the chocolate filling
300g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate
300ml double cream
100g caster sugar
90g butter
Equipment
23cm tart tin with a removable base
For the pastry, sift the flour and cocoa together and place in a food processor with the sugar. Pulse to combine and then add the butter. Blitz until the mixture resembles fine breadcrumbs, then add the egg yolks and water. Blitz again until the mixture comes together. Gently knead the pastry into a disc and wrap in clingfilm. Chill for half an hour.
Preheat the oven to 180C (350F). Dust your work surface with icing sugar, roll out the chilled pastry and line your tart tin. Cover with a sheet of greaseproof paper and fill with baking beans. Bake blind for around 12-15 minutes or until the pastry has set. Remove the baking beans and paper and bake for a further 5 minutes. Leave to cool.
For the caramel, put the sugar in a heavy-based saucepan over a medium heat. As the sugar starts to liquefy around the edges, swirl the pan so the dry sugar is incorporated into the molten sugar. Continue like this until all of the sugar has melted, then simmer until you achieve a rich caramel colour. Take off the heat and add the butter and cream, taking care as the caramel will bubble up. Stir well until all the ingredients have been incorporated and add the salt to taste.
For the chocolate filling, break the chocolate into a bowl with the butter. Heat the cream to boiling point and pour over the chocolate and butter, stirring well until all the chocolate has melted and you have a nice glossy ganache.
To make the tart, pour the caramel into the base of the case, creating an even layer. Pour over the chocolate and smooth flat. Chill in the fridge for a couple of hours to set. Allow to come to room temperature before serving.
