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Salted caramel chocolate tart
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Serves 12
Easy
Prep: 30 mins
Cook: 35 mins
plus chilling
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Serve thick slices of dark chocolate and salted caramel tart at your next dinner party – don't forget the crème fraîche and crumbled honeycomb on top
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Try our salted caramel and chocolate tart recipe, then check out more of our best chocolate recipes and try our salted caramel chocolate cake. Plus see our best chocolate tarts and learn how to make your own honeycomb. Looking for a sweet sharing idea to please a crowd? Make up our easy but impressive dessert board.
This recipe comes from The High Field pub, a couple of miles from Birmingham city centre in leafy Edgbaston. One of the Peach collection of pubs, the food is overseen by Trevor Blake and Paul Hunter-Finn with Sam Collins in the kitchen. Ingredients are well sourced, with pork from Jimmy Butler, seasonal game and a menu of pub dishes such as chicken schnitzel, anchovies and gremolata, and fish-packed pie.
Salted caramel chocolate tart recipe
Ingredients
Nutrition
-
crème fraîche
to serve
-
100g honeycomb (cinder toffee)
to serve
PASTRY
- 250g plain flour
- 100g icing sugar
- 100g unsalted butter
- 1 egg
SALTED CARAMEL
- 300g butter
- 300g caster sugar
- 300g double cream
- ½ tsp sea salt flakes
CHOCOLATE FILLING
-
1 egg
-
250ml double cream
-
100ml semi-skimmed milk
-
250g good-quality dark chocolate
finely chopped
Nutrition: per serving
- kcal715
- fat50g
- saturates30.6g
- carbs59.9g
- sugars42g
- fibre2.5g
- protein5.5g
- salt0.7g
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Method
-
step 1
To make the pastry, rub together the flour, sugar and butter until they resemble breadcrumbs. Add the egg and knead to a soft dough. Wrap and chill for at least an hour.
-
step 2
For the caramel, melt the butter and sugar in a pan until it forms a golden caramel. Add the cream and cook for a few minutes before removing from the heat. Add the salt, stir and then leave to cool.
-
step 3
Heat the oven to 160C/140C fan/gas 3. Roll out the pastry until 5mm thick and use to line a 25cm loose-bottomed tart tin. Cover with baking paper and fill with baking beans, then blind bake for 20 mins, removing the beans and paper for the final 5 mins, until golden and crisp. Cool.
-
step 4
Pour the cooled salted caramel into the pastry case and chill in the fridge until set.
-
step 5
To make the chocolate filling, whisk the egg in a bowl. Bring the cream and milk to the boil in a pan and slowly pour onto the egg, whisking while adding. Add the chocolate to the mixture and stir until completely melted. Cool to room temperature, then pour onto the set tart and chill in the fridge until set again. Cut the tart into slices and serve with crème fraîche and crumbled pieces of honeycomb.
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