Salted Caramel Chocolate Tart!

A Sweet Shortcrust Pastry Base, Salted Caramel Filling, Delicious Chocolate Ganache filling, and even more caramel goodies. Salted Caramel Chocolate Heaven!

After the success of my Ferrero Rocher & Nutella Chocolate Tart I thought I would create my other favourite dessert I make for dinner parties and friends houses – this wonderful creation! I have never seen anything wrong with using the same principles and ideas for baking and just altering them too fit a new recipe.

When I was younger I have always loved Millionaires Shortbread – such a good treat, and something I will always buy from the local bakery if I haven’t arrived too late! This recipe I like to think is similar to that, just altered into a more grownup style dessert!

This recipe has a DELICIOUS sweet and thin pastry base and sides, with a scrumptious salted caramel layer, topped with the most delicious chocolatey ganache filling – so unbelievably tasty a combination. Topped with some popcorn and some caramel sprinkles, it is the IDEAL dessert for any occasion, and would undoubtedly be a showstopper of a dessert for an evening meal!

RECIPE UPDATED APRIL 2017 – I have posted this recipe in the past but I made a few slight alterations and decided to repost with my better baker-knowledge!

This recipe makes a delicious 8″ tart! Serves 10-12!

Ingredients

Pastry Base
– 175g Plain Flour, plus extra for dusting
– 100g Cold Butter, diced, plus extra for greasing
– 1tbsp Icing Sugar
– 1 Egg Yolk
OR
– 1x Pack Sweet Shortcrust Pastry

Chocolate Filling
– 300ml Double Cream
– 1tsp Vanilla Extract
– 125g Milk Chocolate
– 125g Dark Chocolate
– 50g Unsalted Butter
– 1/2 tin Dulce de Leche or Carnations Caramel
– Pinches of sea salt

Decorations
– Caramel/toffee coated popcorn
– Caramel Sprinkles
– Chocolate Curls
– Caramel

Method

Pastry
1) To make the Pastry – Sift the flour, icing sugar, and add the diced butter, egg yolk, and 1tbsp of cold water into a food processor. Blitz quickly on the pulse setting until the mixture starts to bind, it shouldn’t take too long at all!

2) Grease & flour a Tart/Pie/Flan tin – Roll the pastry mix out onto a lightly floured surface to the thickness of 1-2 £1 coin(s). Press the pastry into the tin and trim & neaten the edges. Fill any gaps of the pastry with any excess pastry so its all covered! Refrigerate for 1/2 an hour!

3) Preheat the oven to 200C/180C Fan – Cover the pastry with baking parchment and fill with baking beans/rice and bake the pastry ‘Blind’ for 15 minutes – remove the parchment and the beans and bake for an extra 5 minutes or until the pastry is cooked through and turning golden! Leave to cool in the tin.

The Filling
1) Pour the caramel (homemade or shop bought) onto the base and spread evenly – you don’t want too much but then again, its completely up to you. Sprinkle over the sea salt!

2) Pour the double cream and Vanilla into a small heavy based saucepan and heat gently. Stir occasionally!

3) In a separate large bowl add the Chocolates, and unsalted butter. Once the Cream is just starting to boil, pour the cream over the chocolate/butter mix, and whisk till smooth. If the chocolate doesn’t fully melt, microwave the mixture in 10 second bursts till it does.

4) Pour this on top of the Caramel and spread evenly. Add some Caramel Popcorn to the edges of the tart, and add some sprinkles and such to give it some definition and let it set into the chocolate filling.

5) Leave to set in the fridge for at least 4 hours, or even over night.

6) Once set, carefully remove from the tin. If you want, drizzle over some more caramel and enjoy!

Tips and Ideas

If I have any leftover caramel sauce, particularly if I have made it myself, I will save it in a jar and pour a little over the top of this dessert, or I will use it the next day and make a snappy ice cream sundae. The possibilities are endless!

This dessert is also amazing when served with just a drizzle of cream, or a scoop of ice cream!

If you are using shop bought pastry, which I can often do as its SO much easier, follow the packet instructions. The timings should still be similar to this recipe.

This dessert will last for 2-3 days after baking.

ENJOY!

Find my other Brownie/Cheesecake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.