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Warm chocolate and salted caramel tarts
- robertchambers
Published: May 18, 2022 at 12:21 PM
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Serves 6
A little effort
Total time: 45 mins
+ cooling + chilling
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These decadent chocolate tarts take a little bit of effort to make, but are sure to impress guests. The recipe comes from Italian restaurant Luca, where it's served with milk ice cream – but vanilla would work well too
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Try this decadent chocolate tart, then check out our chocolate molten cake, salted caramel chocolate cake, affogato chocolate mousse and more Italian dessert recipes.
Ingredients
Nutrition
CHOCOLATE MOUSSE
-
125g 70% dark chocolate
roughly chopped
-
30g double cream
-
25g unsalted butter
-
45g egg yolks
-
120g egg whites
-
25g caster sugar
CHOCOLATE PÂTE SUCRÉE
-
100g icing sugar
sifted
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125g unsalted butter
beaten until smooth
-
1 egg
-
210g plain flour
-
40g cocoa powder
plus extra for dusting
SALTED CARAMEL SAUCE
- 8g dark muscovado sugar
- 100ml double cream
- 10g liquid glucose
- 30g golden caster sugar
- few drops of lemon juice
Nutrition: Per serving
- kcal1360
- fat83g
- saturates49.3g
- carbs117.8g
- sugars56.4g
- fibre11.7g
- protein29.6g
- salt1.7g
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Method
-
step 1
Melt the chocolate, cream and butter in a bowl set over a pan of simmering water and add a pinch of fine sea salt. Remove from the heat and fold in the egg yolks. Whisk the egg whites with the sugar to stiff peaks. Fold half the whites into the chocolate, then fold in the remaining half. Spoon into a large piping bag and chill for at least two hours.
-
step 2
For the pâte sucrée, beat the icing sugar into the butter. Gradually beat in the egg, then add the flour, cocoa powder and a large pinch of fine sea salt and mix until smooth. Shape into a block and chill for two hours.
-
step 3
For the salted caramel sauce, put the muscovado sugar, cream and glucose in a pan and bring to a boil. Remove from the heat. Tip the golden caster sugar into another pan and gently heat until melted, turn up the heat and cook to an amber-coloured caramel. Carefully add the hot cream and mix. Simmer until thickened and darker, and reading 102C on a sugar thermometer. Stir in a pinch of sea salt, the lemon juice and cool completely.
-
step 4
Heat the oven to 200C/fan 180C/gas 6. Bring the pâte sucrée to room temperature, then roll out to 2-3mm thick and cut six 8cm rounds to line six individual tart tins. Lightly prick the bases with a fork, fill with baking beans and blind bake for 8 minutes. Remove the baking beans and bake for 2 minutes or until dry to the touch. Carefully remove the tarts from the tins.
-
step 5
Heat the oven to 160C/fan 140C/gas 3. Put the tart cases on a baking tray, add 1 tsp of set caramel to the centre of each and pipe in the mousse until level with the top. Cook for 8-10 minutes or until wobbly but set. Dust with cocoa powder.
Lovel chocolate? Take a look at our very best chocolate recipes
Authors
robertchambers
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