Thursday, 5 December 2013

Sinner Thursdays - Salted Caramel and Chocolate Tart


Pretty much anyone who reads this blog will know just how much I adore anything with Salted Caramel. I make it most weeks, just because I can.

I drizzle my cookies with it, tip teaspoons into homemade chocolate, and also make this delicious Peanut Butter Cheesecake with it. Some homemade Salted Caramel Chocolate Truffles don't go amiss, either...

Anyway, when I spied this Waitrose recipe for Salted Caramel and Chocolate Tart, my heart soared. I also knew that hubby, with his ultra sweet tooth, would fall for it too. And he did...boy, did he love this pudding.

Salted Caramel and Chocolate tart

Rich, decadent and silky smooth, this is the perfect dessert to whip up over the festive season to impress at parties or on the big day itself. With the perfect combination go sugary caramel swirled with bitter dark chocolate, then sprinkled with sea salt, it's moreish, scrumptious and so much more.

Salted Caramel recipes


What's your go-to pudding for the festive season?

Sam x

SALTED CARAMEL AND CHOCOLATE TART  

Salted Caramel Tart

Ingredients:

For the pastry:
175g plain flour
15g icing sugar
90g salted butter, chilled and cubed
1 egg yolk

For the filling:
300g golden caster sugar
250ml double cream
200g salted butter
150g dark chocolate
Pinch sea salt


Method:

1) Preheat the oven to 180°C. Pulse together the  flour, icing sugar and the salt in a food processor. Add the butter and blitz until it resembles dry breadcrumbs. Next, pour in the egg yolk alongside 4 tsp cold water, then pulse it again to combine. Chill for 30 minutes.

2) Roll the chilled pastry out to a thickness of around ½cm, then press into a 24cm tart tin, leaving a little overhanging. Prick all over with a fork and freeze for 15 minutes.

3) Next, cover the pastry base with greaseproof paper and baking beans, then cook for 15 minutes.  Remove the paper and beans and cook for a further ten minutes. Leave to cool, then trim the excess pastry. 

4) To make the filling, tip the sugar into a frying pan with 1 tbsp water, then heat until the sugar dissolves. Don't stir, then increase the heat and boil until it turns amber. Add 200ml double cream and 175g of butter and simmer for three minutes. Pour over the pastry and cool for half an hour.

5) Once cooled slightly, melt the chocolate in 30 second blasts in the microwave, then stir in the remaining butter and cream. Drizzle onto the caramel, using the end of a spoon to swirl both mixtures together. Chill overnight, then sprinkle over the sea salt to serve.