Recipe for a super chocolatey and salted caramel tart – enjoy with a cup of coffee or tea


Almond Chocolate Pastry:
160g flour
35g ground almonds
30g unsweetened cocoa powder
50g sugar
pinch of salt
110g cold butter, cut into small cubes
5ml vanilla extract
1 egg
15-30ml ice water

Salted Caramel:
300g white sugar
125ml water
125ml cream
70g unsalted butter
5ml vanilla extract
5ml salt

Chocolate Ganache:
125ml heavy cream
120g bittersweet chocolate, chopped
sea salt crystals to garnish

How to
Prepare the sweet pastry. In a large bowl mix flour with ground almonds,
sifted cocoa powder, sugar and salt.

Incorporate butter into the flour mixture, using a food processor, or rub in with
your fingertips until crumbs are formed. Add the egg and vanilla extract and
mix them in. Add just enough iced water to incorporate into a firm dough.

Form the dough into a disc, wrap it in clingfilm and refrigerate for at least 30
minutes or overnight.

On a floured surface or over the plastic wrap roll the dough to a rectangle
about 3cm larger than your tart pan. It should be rolled quite thinly otherwise
you will end up with a thick base. Lift up the rolled dough and place it in a
greased tart pan (I used a rectangular loose-bottomed tin, 36 x 12 cm and had
a little pastry leftover). Remove the edges and refrigerate for 30 minutes
before baking.

Prick the dough with a fork, line a parchment paper over the dough. Fill with
dry beans, rice or pie weights. Bake for 15 minutes in preheated 180°C oven.
Remove the weights and the parchment paper. Return to oven for another 10
to 15 minutes. Allow to cool before removing from the tart pan.

Prepare the caramel (this is the fun bit!). Place the sugar and water in a heavy-bottomed saucepan over low heat. Cook without stirring until sugar dissolves.

Use a wet pastry brush to wash down any sugar crystals from the sides of the
pan. This prevents the sauce from crystallising.

Increase the heat to medium-high and continue cooking until the syrup turns a
caramel colour (this requires some patience, but keep watching it – after ages
of no change in colour it all of a sudden turns!). If you have a sugar
thermometer this is at around 174°C.

Remove the pan from the heat and quickly stir in the cream. It will bubble up!

Cook for another 1 or 2 minutes stirring constantly with a wooden spoon until
smooth. Remove from heat and add butter, vanilla extract and salt. Stir well
until smooth.

Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for
about 4-5 hours.

Prepare the chocolate ganache. Heat the cream in a small saucepan. When
the cream just begins to boil at the edges, remove from heat and pour over
the chopped chocolate. Let sit one minute, then stir until smooth.

Pour the chocolate ganache over the set caramel. Spread it evenly and
refrigerate for another 2-3 hours before serving (the final bit of patience
required!). Sprinkle with sea salt flakes and serve.


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This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes